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Bratwurst with Mashed Potatoes and Carrot-Kohlrabi Vegetables
🛒 Ingredients
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500 g floury potatoes
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2 medium carrots
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1 small kohlrabi
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30 g butter
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2 tbsp plain flour
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100 ml milk, divided between the vegetables and mash
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200 ml vegetable stock
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Salt and pepper to taste
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1 egg yolk
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2 coarse bratwursts
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2 tbsp maize oil
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100 g streaky bacon
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1 bunch parsley
📊 Nutritional Information
This recipe is also available in German.
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📌 Overview
Bratwurst with mashed potatoes is a classic German comfort food dish for anyone looking for a hearty meal with creamy potatoes, savoury sausage and mild seasonal vegetables. In this recipe, coarse bratwursts are cooked gently so they brown on the outside while staying juicy inside. They are served with mashed floury potatoes enriched with butter, milk and egg yolk, plus carrot and kohlrabi vegetables in a light roux-based sauce made with vegetable stock and milk. Crispy bacon and fresh parsley add extra savoury depth, freshness and texture. This dish is especially suited to cool autumn and winter days, but it also works as a satisfying everyday dinner.
👨🍳 How to make Bratwurst with Mashed Potatoes and Carrot-Kohlrabi Vegetables
- 1
Peel the potatoes, cut them into even chunks and boil them in salted water for about 20 minutes, until tender and easy to crush.
- 2
Meanwhile, peel the carrots and kohlrabi, then cut them into small, even dice so they cook at the same rate.
- 3
Melt 10 g of butter in a saucepan and sweat the carrots and kohlrabi for 2 to 3 minutes without letting them brown heavily.
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Sprinkle over the flour and stir for a minute or two, until it turns pale golden. Do not let it darken, or the sauce may taste floury or bitter.
- 5
Gradually stir in about 60 ml milk and the vegetable stock, whisking or stirring constantly to avoid lumps. Season with salt and pepper.
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Cover and simmer over a medium heat for about 12 to 15 minutes, until the carrots and kohlrabi are tender but still hold their shape. If the sauce becomes too thick, add a little more stock or milk.
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Drain the cooked potatoes and return them to the hot pan for 1 to 2 minutes so excess moisture can steam off. This helps prevent watery mash.
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Add 10 g butter, the egg yolk and the remaining milk to the potatoes. Mash with a potato masher until creamy and season with salt. Do not use a blender, as it can make the mash gluey.
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Do not pierce the bratwursts deeply, as this can release their juices. If the casing is very tight, make only a few tiny pricks.
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Heat the maize oil in a frying pan and brown the bratwursts over medium to medium-high heat on all sides.
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Reduce the heat and cook the sausages gently for about 10 minutes, turning occasionally, until evenly browned and cooked through without splitting or drying out.
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Dice the bacon and fry it in a separate pan with the remaining 10 g butter until crisp.
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Fold the crispy bacon into the mashed potatoes or scatter it over the top when serving if you want it to stay crunchier.
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Serve the carrot and kohlrabi vegetables with the bratwursts and mashed potatoes.
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Finely chop the parsley and sprinkle it over the vegetables and, if liked, over the mash just before serving.
🧠 Why It Works
Bratwurst with mashed potatoes works because the three main parts each bring a different quality to the plate. The coarse bratwurst provides savoury seasoning, browned flavour and fat; the mashed potatoes give a creamy, mild base; and the carrot-kohlrabi vegetables add sweetness, freshness and a light sauce. Floury potatoes are ideal because they break down easily and absorb butter, milk and egg yolk well. Letting them steam dry prevents watery mash, while using a potato masher keeps the texture natural rather than gluey. The vegetables are first sweated in butter, then lightly bound with flour, milk and stock to create a smooth sauce. Bacon adds salt, smokiness and crunch, while parsley makes the rich dish taste fresher.
🛠️ Troubleshooting
Why is my mashed potato watery?
The potatoes may not have been drained or steam-dried properly, or too much milk may have been added at once. Let the potatoes sit briefly in the hot pan after draining and add milk and butter gradually.
Why is my mashed potato gluey?
Mash can turn gluey if the potatoes are overworked, especially with a blender or food processor. Use a potato masher and mix in the butter, milk and egg yolk only until the texture is creamy.
How do I stop bratwurst from bursting in the pan?
Do not cook it over very high heat for too long. Brown it first, then reduce the heat and cook gently. Deeply piercing the sausage releases juices, so only make tiny pricks if the casing is very tight.
Why is my bratwurst dark outside but not cooked inside?
The pan was too hot. Bratwurst needs moderate heat after browning so the inside cooks through before the outside burns.
Why is the carrot-kohlrabi sauce lumpy?
The liquid was probably added too quickly. Add the milk and stock gradually while stirring constantly. If lumps form, whisk the sauce firmly until it smooths out.
What can I do if the vegetables are too soft?
Carrots and kohlrabi should be diced evenly and simmered only until tender but still holding their shape. Check them earlier next time and avoid boiling too vigorously.
What can I do if the dish tastes too heavy?
Add more parsley, freshly ground pepper or a small squeeze of lemon juice to the vegetables. These fresh elements balance the richness of sausage, butter and bacon.
Can I make bratwurst with mashed potatoes ahead?
You can prepare the potatoes and vegetables ahead, but bratwurst is best cooked fresh. Mash thickens as it stands, so reheat it gently with a little milk or butter.
How should I reheat leftovers?
Reheat the bratwurst in a frying pan over medium heat, warm the mash slowly with a splash of milk or butter, and heat the vegetables gently in a saucepan or frying pan.
💡 Tips and Variations
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For especially creamy mashed potatoes, always let the potatoes steam dry after draining. This prevents the mash from tasting watery.
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Use floury potatoes. Waxy potatoes stay firmer and make a more rustic, chunky mash rather than a soft creamy one.
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Cook bratwurst gently after browning. Too much heat can split the casing and dry out the sausage.
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If you want the bacon to stay very crisp, do not mix it fully into the mash. Scatter it over the top just before serving.
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For a richer mash, replace part of the milk with cream or stir in a little herb butter.
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For freshness, add chopped parsley, chives or a small squeeze of lemon juice to the carrot-kohlrabi vegetables.
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For a vegetarian version, replace bratwurst with smoked tofu sausages, pan-fried mushrooms or lentil balls, and replace bacon with crispy mushrooms or fried onions.
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For a gluten-free version, replace the plain flour in the vegetable sauce with cornflour or a suitable gluten-free flour blend.
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For a vegan adaptation, use vegan sausages, plant-based butter, oat or soya milk, replace the egg yolk with a little extra plant-based butter and leave out the bacon.
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The key detail is treating each component separately: make the mash creamy, simmer the vegetables gently, keep the bacon crisp and cook the bratwurst slowly after browning.
📦 Storage
Leftovers of bratwurst with mashed potatoes and carrot-kohlrabi vegetables can be stored covered in the fridge for up to 2 days. For best texture, store the bratwurst, mash and vegetables separately. Reheat the bratwurst in a frying pan over medium heat, loosen the mashed potatoes with a little milk or butter, and warm the vegetables gently in a saucepan. Freezing is only partly recommended, as mashed potatoes can become watery or grainy after thawing.
🍷 Pairing
Bratwurst with mashed potatoes pairs well with a fruity German Spätburgunder from Baden or the Pfalz because its acidity and light fruit balance the richness of sausage, bacon and butter. A dry Mosel Riesling is a fresher option, especially when the carrot-kohlrabi vegetables are central to the meal. If you prefer beer, serve a pale lager, Märzen or a not-too-bitter pilsner. For non-alcoholic options, try apple spritzer, sparkling water with lemon or a light herbal tea.
❓ F.A.Q.
What potatoes are best for creamy mashed potatoes?
Floury or starchy potatoes are best because they break down easily and absorb butter, milk and egg yolk well. This gives a creamier, softer mash.
How do I make mashed potatoes extra creamy?
Drain the potatoes well, let them steam dry, then add butter, milk and egg yolk gradually. Use a potato masher rather than a blender to avoid a gluey texture.
Should I pierce bratwurst before frying?
Only very lightly if the casing is especially tight. Too many or deep pricks let the juices escape and can make the sausage dry. Moderate heat and regular turning are usually better.
How long should bratwurst cook in a pan?
After browning, coarse bratwurst usually needs about 10 minutes over medium heat. It should be evenly browned and cooked through inside.
How do I make carrot-kohlrabi vegetables creamy?
Sweat the vegetables in butter, sprinkle over flour, then gradually stir in milk and vegetable stock. This creates a light, smooth sauce around the vegetables.
Can I replace the carrot and kohlrabi with other vegetables?
Yes, parsnips, celeriac, leek, peas or cauliflower work well. Cut the vegetables into similar-sized pieces so they cook evenly.
Is there a vegetarian version of bratwurst with mashed potatoes?
Yes, use smoked tofu sausages, pan-fried mushrooms or lentil balls instead of bratwurst. Replace the bacon with crispy mushrooms or fried onions.
Can I make bratwurst with mashed potatoes gluten-free?
Yes, replace the plain flour in the vegetable sauce with cornflour or a gluten-free flour blend. Also check that the bratwursts are gluten-free.
What goes well with bratwurst and mashed potatoes?
Carrot-kohlrabi vegetables, sauerkraut, red cabbage, fried mushrooms, peas, mustard, fried onions or cucumber salad all work well with bratwurst and mash.
🏛️ History and Tradition
Hearty bratwurst with mashed potatoes is a classic German comfort food with roots in Bavarian and Swabian home cooking traditions. Historically, bratwurst sausages have been crafted regionally with distinctive spice blends, often enjoyed with seasonal root vegetables and creamy potatoes. This dish reflects the German emphasis on simple, robust flavours and resourceful use of local produce, commonly served during family meals and festive occasions such as Oktoberfest. Its enduring popularity underscores its role in German culinary identity and everyday nourishment, reinforcing Alltagsküche’s commitment to authentic, culturally rich recipes.
Bratwurst with mashed potatoes and carrot-kohlrabi vegetables is a hearty German comfort food recipe where simple ingredients work best when handled carefully. Let the potatoes steam dry, cook the bratwursts gently after browning and simmer the vegetables until tender but not mushy. The result is a balanced plate of creamy mash, savoury sausage, crisp bacon, mild vegetables and fresh parsley — ideal for autumn, winter and any day that calls for a classic home-style dinner.
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