Game bratwurst with savoy cabbage mash & caramelised pear

Ingredients (serves 4)

For the bratwurst

• 1 kg game meat (minced)

• Ehlert Game Seasoning (as per packet instructions, approx. 30 g)

• salt

• Hog casings, size 26/28

For the savoy cabbage mash

• 800 g potatoes

• ½ head of savoy cabbage

• 1 onion · 100 g diced bacon · 40 g butter

• Salt, pepper, nutmeg

On this subject

• 2 pears · 2 tbsp Ehlert brown sugar · 4 tbsp cranberries

Method

1. Season the game meat generously with Ehlert game seasoning and salt, and mix well.

2. Fill the casings with the mixture and twist them into sausages (approx. 8 sausages, 2 per person).

3. Boil the potatoes and savoy cabbage in salted water until tender, drain and mash with butter. Season to taste with salt, pepper and nutmeg.

4. Fry the onion and bacon, then fold them into the mash.

5. Cut the pears into wedges and caramelise them in a pan with Ehlert brown sugar until they are a golden brown colour.

6. Fry the sausages in a frying pan until they are crispy all over.

7. Arrange the savoy cabbage mash on a plate, place the bratwurst on top, and serve with caramelised pear and cranberries.