Fresh bratwurst: 3 pieces
Peeled potatoes: 1 kg
Arugula (rocket): 1 container
Gravy powder: according to packaging instructions
Herb butter: 100 g
Step 1: Boil the potatoes in a large pan of salted water until tender.
Step 2: Drain the potatoes and return them to the pan. Add butter and arugula, then mash into a smooth purée. Season with salt and pepper to taste.
Step 3: Pan-fry the bratwursts on all sides until fully cooked. Add the gravy and let it gently reduce over low heat for about 15 minutes. Stir in the chopped parsley.
Step 4: Plate the dish neatly. Ensure the plates are clean and well presented, and take a photo before serving. Optionally serve with mustard, pickles, and Amsterdam onions on the side.
