Ingredients
Smoked Chicken Bratwurst 1 kg
Pommery Mustard 75 gm
Sauerkraut 200 gm
Small potato 500 gm
Gherkins 100 gm
Butter 60 gm
Parsley 10 gm
Dijon Mustard 75 gm
Pretzel 10 gm
Jus 200 gm
Preparation
Heat oil in a pan. Sear the veal sausages until they turn golden. Mix it with jus and let it cook. Sprinkle the chopped parsley and add in the gherkins to it. Roast baby potatoes and sprinkle chopped parsley. Serve the sausages with sauerkraut, roast baby potato and jus.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)