Bavarian Sausage & Cauliflower Mash
- 3-5 nitrate-free bratwurst (or other sausage)
- 12-24 ounce lager beer
- 10 cups water
- 1 cup natural sauerkraut
- 1 large head cauliflower
- ¾ cup high-fat sour cream
- ¾ cup salted sweet cream butter
- ¼ cup heavy whipping cream (optional)
- 4-6 cloves garlic
- 1 medium sweet onion
- 2-4 tsp salt
1. Combine lager beer and two cups water in pot as well as half the onion, finely chopped.
2. Heat sausages to boil, then reduce to low simmer for 20 minutes until sausages are plump. Do not over-boil.
3. In large pot, heat 8 cups water to rolling boil. Add 2-3 dashes of salt.
4. Clean and chop cauliflower, removing majority of stalk, into one to two-inch long pieces.
5. Place cauliflower in boiling water, and boil until cauliflower is slightly tender with a fork.
6. Press garlic cloves, or combine with onion and puree in a food processor. Set aside.
7. Drain cauliflower in colander. Reduce burner to low and replace pot. Place butter in pot to melt, then return cauliflower to pot. Mash to desired texture. Combine garlic/onion puree and sour cream to mixture. Season with salt and pepper to taste.
8. Serve sausages whole or sliced, topped with cold sauerkraut.
Joe’s Comments: Few people will miss the classic mashed potatoes after enjoying this recipe. However, for those who do, adding one or two small potatoes to this recipe improves consistently while still limiting carbohydrate content.Back to top