A NEW TWIST ON SAUSAGE WITH MASHED POTATOES

Peel the potatoes and boil them in simmering water until tender. Drain the water, add the cream and a little salt and pepper, then mash the mixture until it forms a smooth, creamy consistency. To achieve a particularly smooth texture, pass the mixture through a fine sieve (Chinois)

Pour the mixture into a 0.5-litre whipper (e.g. Whipper Professional or Thermo), pressurise the whipper using a whipper cartridge and shake vigorously about ten to twelve times. Keep the whipper warm in a bain-marie at 50 °C.

Remove the sausage meat from the casings, crumble it, and fry it vigorously in a frying pan or wok, seasoning with salt and pepper to taste. Once the sausage crumble is nicely browned, remove it from the heat and drain off any excess fat.

To serve, place the sausage crumble in the bottom of a verrine glass and, if desired, add a little gravy. Then add some roast sauce and finish with the potato espuma from the whipper.

As this dish is a modern, sophisticated interpretation of a hearty classic, served in a glass (verrine), it pairs well with accompaniments that highlight the interplay of textures and flavours.

The ideal occasion
Thanks to its elegant presentation and convenient format, this modern take on a classic dish is ideal for a variety of occasions where enjoyment and aesthetics take centre stage. The verrine format makes the dish perfect for serving as finger food or a light snack whilst standing, making it ideal for sophisticated cocktail parties and receptions. As an amuse-bouche or starter in a multi-course gourmet menu, the combination of the crispy sausage crumble and the light potato espuma also adds a sophisticated flavour accent that is guaranteed to delight guests. This creation is also perfect for business events, as the combination of traditional Swiss cuisine and modern preparation techniques using the Kisag Whipper reflects an innovative approach and leaves a high-quality culinary impression. Last but not least, the presentation in a glass is an ideal choice for dinner parties if you wish to surprise your guests with something special that is visually impressive and, thanks to this reinterpretation of a classic, is guaranteed to be a talking point.

Structure and texture
To emphasise the modern appearance, additional crispy elements can be used as a topping. In this context, sage leaves fried in rapeseed oil or fine fried onion crisps are excellent choices, as they add both depth of flavour and a visual highlight. To subtly balance the richness of the bratwurst and the espuma, a small side salad of pickled root vegetables, such as carrots or radishes, is recommended as a vegetable component.

The perfect wine pairing
A bold yet elegant wine pairs perfectly with this dish. A dry Pinot Noir or a spicy Pinot Gris complements the savoury notes of the bratwurst optimally without overpowering the delicate texture of the espuma.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)