Dairy-free | Soy-free | Nut-free | Clean eating option
Meet one of our favorite meals from our time in Switzerland. It’s easy–one-pot!–it’s dairy-free, and it’s full of great flavor and memories. Over there, they have an entire aisle for varieties of Wurst (sausages), and another whole aisle for mustard, so Stateside we have to try a bit harder to get just the right stuff. Good-quality Dijon mustard, waxy European-style potatoes such as Yukon or Dutch potatoes, and sausages that are as unprocessed as possible, help a lot. Here’s what we’re using (with the addition of Publix Greenwise Dijon):
The girls prefer the Hofmann ones because they remind them of the more hot-dog-like Wienerli, which they like with ketchup. They never really developed a taste for mustard. You can have yours with whatever you like!
Wurst und Kartoffeln
Adapted from here
- 2-3 Tbsp high-heat oil, such as grapeseed or canola
- 1 small to medium onion, halved and sliced
- 2-3 cloves garlic, crushed and roughly chopped
- 2-3 lbs waxy European-style potatoes (however much will fit in your pan)
- 2 packages bratwurst of choice (preferably unflavored)
- salt & pepper to taste
- Preheat your oven to 425F (~218C).
- Cut your potatoes into bite-sized pieces. I quarter the very small ones; for the larger ones, I cut them into 1/2-inch slices.
- In a wide shallow pot on the stove, heat the oil over medium heat. Add the onion and garlic, stirring occasionally, 3-4 minutes, until softened.
- Stir in the potatoes, add a little more oil if necessary, and cover for 3-4 minutes. Uncover, stir again, season with salt and pepper, and recover for another 3-4 minutes, until the potatoes have begun to soften.
- Place the Wurst on top of the potatoes and put in the oven.
- Bake 30 minutes or until potatoes are fork-tender, turning the sausages halfway through the baking time.