Fried elk bratwurst with warm potato salad
Trøndelag-style version of the German sausage, made with coarsely chopped elk and pork. Serve it together with tenderloin and a reduced sauce on a nice plate, with coarse mustard and potato salad for lunch, or in lompe (Norwegian flatbread) with good toppings at a festival. Tip! Remember to score the sausages before frying them. And always fry them in butter. Season the butter with garlic, herbs and lemon – that makes the flavor magical! Vilteksperten is a meat processing company located in Stod in Steinkjer municipality, which offers local meat products of the highest quality to restaurants, hotels and grocery stores under the brands Edeltvilt and Edelsmak.
Approach
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1
Start by making small cuts in the sausage, before frying it in the pan with butter, small onions, herbs and half a lemon. Towards the end of the cooking time, add cherry tomatoes.
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2
Make the potato salad: Boil the almond/fingerling potatoes, then add finely chopped red onion and parsley. Fold in Rørosrømme (sour cream) and mustard.
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3
Arrange on a board with rustic parchment paper: Start by placing a generous amount of potato salad at the bottom. Add the sausages, the half lemon, the fried onions and the cherry tomatoes. Garnish with fresh herbs if desired.
Ingredients
- 4 stk Elk Bratwurst from Vilteksperten
- 4 ss Butter
- 6 stk Small onions
- 2 stk Lemon
- 12 stk Cherry tomatoes
- 4 ss Herbs
- 6 stk Almond potatoes
- 1 stk Red onion
- 4 ss Røros sour cream
- 1 ts Dijon mustard
- 2 ss Parsely
