Ingredients

The following ingredients have 4 Servings
  • 1 package (4 links) bockwurst
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 shallot
  • minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 cup heavy cream
  • half-and-half or milk
  • 1/2 teaspoon nutmeg
  • 4 tablespoons whole grain mustard
  • 1 bunch broccolini
  • 1/2 lemon
  • 4 baking potatoes
  • peeled and quartered
  • 1 bunch chives
  • chopped
  • 5 sage leaves
  • chopped
  • Salt and freshly ground pepper

Instruction

  • Pierce the casings of the bockwurst and arrange the sausages in a medium-size skillet
  • Add 1 inch of water, bring it to a simmer over medium heat
  • Keep simmering until the water completely evaporates, about 10 minutes
  • Add EVOO and continue to cook to let the skin crisp up
  • Add the butter and shallots to a medium-size saucepot over medium-high heat
  • Saut until soft and translucent
  • Add the flour and cook for about 2 minutes, then add stock and bring to a boil
  • Reduce the stock until it thickens, then add the cream, nutmeg and mustard
  • Cook for 2 minutes more and season with salt and pepper
  • Turn the heat off, and cover to keep the sauce warm while you prepare the broccolini
  • Trim and discard the bottom half-inch from the broccolini stems then cut into one-inch pieces
  • Steam broccolini, covered, in small skillet with half an inch of boiling water for 3 minutes
  • Drain and, just before serving, hit it with a squeeze of a half a lemon
  • In a medium saucepan, cover the peeled and quartered potatoes with water
  • Bring to a boil and cook potatoes 10 minutes, until fork tender
  • Turn the heat off, drain potatoes then return them to the hot saucepan on the stovetop to dry the potatoes out
  • Add about 3/4 of the creamy mustard sauce to the potatoes, and smash to desired consistency
  • Season potatoes with salt and pepper to taste and stir in chopped herbs
  • Place a generous portion of the creamy mustard smash onto plate and place a bockwurst on top
  • Top with a large spoonful of the reserved creamy mustard sauce and serve the steamed broccolini alongside