Stew with spinach, cauliflower and lincolnshire bratwurst

Bring a generous pot of water to the boil. Peel the potatoes, cut into equal pieces and boil them with a little salt in 15 minutes until done.

Cut the cauliflower florets into quarters and add the last 5 min.

In the meantime, heat the oil in a frying pan and fry the sausages on high heat all around.

Turn down the heat and fry for 12 minutes. Times regularly.

In the meantime, heat a wok or skillet without oil or butter and allow the spinach to shrink in parts. Drain in a colander.

Drain the potatoes and cauliflower and collect 100 ml of cooking liquid. Add the butter and the cooking liquid and stamp with the puree mash to a smooth puree.

Mix the spinach with the mustard through the puree. Season with pepper and salt.

Divide the stew over the plates and serve the sausage and any additional mustard.