Redefine Bratwurst with Potato Salad and Red Wine-Cranberry Sauce

1. Prepare the sauce: Firstly, peel the onion and chop into small pieces. Then clean and chop the mushrooms.

2. Heat a little oil in a pan and fry the mushroom and onion pieces in it. Chop the apple into small pieces and add. Continue to fry everything together.

3. Then add the tomato purée and allow to caramelise. Deglaze with red wine and bring to the boil.

4. Add the vegetable stock, spices and soy sauce and cook for a further 5 minutes. Stir everything well, put the cinnamon stick to one side for garnish and pass the liquid through a sieve. Add the cranberry jam to achieve the desired consistency.

5. Finally, season to taste with salt.

6. Prepare the potato salad: Boil the potatoes in their skins in lightly salted water, then drain and peel. Leave to cool completely and then slice thinly. Do not use a slicer, otherwise the slices will be too thin.

7. Meanwhile, bring the stock to the boil and simmer the finely chopped onion in it for about 2-3 minutes. Add the vinegar and remove the mixture from the heat. Leave to cool and then stir in the mustard. Pour the stock and onion mixture over the potato slices and stir in carefully. Leave the salad to stand briefly.

8. Chop the gherkins into small cubes and add to the potato salad. Mix the vegan mayonnaise alternative with a little gherkin water until smooth and pour over the salad. Fold everything in carefully and leave the salad to stand again before serving.

9. Prepare the vegan sausage: Fry the Redefine Bratwurst according to the pack instructions over a medium heat and serve with potato salad and sauce. Redefine Meat wishes you bon appétit!