German classics
Apple and potato mash with onions and bratwurst
Cook apples and potatoes separately before combining them into a coarse mash.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- German classics
Cook apples and potatoes separately before combining them into a coarse mash. This preserves their individual flavours rather than blending everything into an indistinct purée. Golden onions provide a savoury contrast. This version comes with bratwurst; black pudding, another common accompaniment, is not part of the recipe. Tart apples work particularly well. Sweet fruit may need extra lemon juice, whereas sugar would only be useful with unusually sharp apples. Keep some apple cooking liquid back so you can control the consistency at the end.
Method
Step by step
- 01
Cook the potatoes
Peel and cut potatoes into even pieces. Boil in salted water for 18–22 minutes until tender. Drain and allow steam to escape briefly. Warm the milk separately so it does not cool the mash when added.
- 02
Soften the apples
Peel, core and roughly dice the apples. Put in a pan with lemon juice and three tablespoons of water. Cover and cook over medium-low heat for ten to 15 minutes. Some soft pieces should remain intact.
- 03
Brown the onions
Slice onions thinly. Heat one tablespoon oil and 20 g butter in the frying pan. Cook onions over medium heat for 15–20 minutes, turning often, until golden. Transfer to a warm plate.
- 04
Cook the sausages
Heat remaining oil in the same pan. Fry bratwurst on all sides over medium heat for about twelve to 15 minutes, depending on thickness. Their centres must reach 70 °C for at least two minutes. Lower the heat if browning too quickly.
- 05
Combine and serve
Coarsely mash potatoes with remaining butter and warm milk. Fold in apples and a little of their juice. Season with salt, pepper and nutmeg. Scatter onions over the mash and serve with the fully cooked sausages.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Keeping some texture
Avoid puréeing the apples before folding them in. Soft apple pieces distinguish this from plain apple sauce mixed into potatoes. If plenty of liquid collects in the apple pan, reserve it initially and add only what the mash needs.
A meat-free variation
Replace the bratwurst with separately fried mushrooms. Add a little more pepper to the mash and take time to brown the onions. Milk and butter remain in this variation; a fully plant-based version needs suitable replacements for both.
Kitchen questions
One more question?
Can I use pears?
They are usually sweeter and less acidic. Apples give the intended balance; with pears, cautiously add extra lemon juice.
Why is the mash watery?
The potatoes may not have steamed dry, or too much apple juice was added. Control the liquid separately rather than boiling the completed mash fiercely.
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