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Recipes Nugget Markets Signature Recipes

Bratwurst with Crushed Baby Potatoes & Rapini

Prep time
15 minutes PT15M
Cook time
2 hours PT2H
Yield
2–3 servings
Difficulty
2 out of 5 on the difficulty scale
Bratwurst with Crushed Baby Potatoes and Rapini Nugget Markets signature recipes

What better way to finish succulent bratwurst, caramelized rapini and fried, crushed potatoes than with homemade red onion jam?

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 2 red onions, julienned
  • ¾ cup red wine
  • ¼ cup red port
  • ¼ cup red wine vinegar
  • 1 pound baby yellow potatoes
  • 3 Fresh to Market Bratwurst Sausages
  • ¼ cup vegetable oil, divided
  • 4 cloves garlic, sliced thin
  • ¼–½ teaspoon red chili flakes
  • ¼ cup chopped Italian parsley
  • 2 tablespoons olive oil
  • 1 bunch rapini, blanched, shocked and drained
  • Kosher salt, to taste

Preparation

Melt 1 tablespoon of butter in a small sauce pot with a tight-fitting lid. Add the onions and cover. Cook on low for 1 hour, stirring occasionally. After 1 hour, remove the lid and turn the heat to medium. Add the red wine, red port and red wine vinegar. Cook until all of the liquid is reduced and the onions are deep red in color and have a jammy consistency. Remove from heat and reserve.

While the onions are cooking, place the potatoes in a pot of cold, salted water. Heat on high until boiling, then simmer until tender. Remove potatoes from the pot with a slotted spoon and allow to cool and dry at room temperature for 15 minutes. While potatoes are still warm, use your hand or the back of a spoon to crush the potatoes to about ½ inch thick, but still in 1 piece. 

Place the sausages in the pot of hot water and turn heat to low. Poach sausages for 5 minutes to set their shape, then remove from pot and allow to dry.

Heat a large nonstick or cast iron skillet over medium-high heat. Add half of the vegetable oil and, when it begins to shimmer, add the sausages. Once sausages are well browned on all sides and have an internal temperature of 160°F, remove from pan. 

Add remaining vegetable oil to the pan and fry crushed potatoes until golden brown, flipping to brown both sides. Add the shaved garlic to the pan and sauté until just beginning to brown. Remove the potatoes and garlic from the pan with a slotted spoon and place in a work bowl. Add parsley to the potatoes and garlic and toss to coat. Season with salt.

Discard any excess oil from the pan. Heat the remaining butter plus the 2 tablespoons of olive oil over medium-high heat. When butter begins to foam, add the rapini in a single layer and let caramelize on the bottom. Add red chili flakes and season with salt, then toss to evenly incorporate the seasonings.

Serve the bratwurst with the potatoes and rapini, and top with red onion jam.

Images

  • bratwurst-crushed-baby-potatoes-rapini-horiz
  • Bratwurst with Crushed Baby Potatoes and Rapini