[PROTEIN DOUBLE BRATWURST SAUSAGE] Bratwurst with Sauteed Apples & Onions, Mashed Potatoes, and Side Salad

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.

• Return potatoes to pot and mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed; season generously with salt and pepper.

• Cover and set aside until ready to serve.

• While potatoes cook, heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook until browned but not yet cooked through, 3-4 minutes. (They’ll finish cooking in the next step!)
• Turn off heat; transfer to a plate.

Meanwhile, heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook, until browned but not yet cooked through, 3-4 minutes (they'll finish cooking in the following step!). Turn off heat and transfer to a plate.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pot used for bratwurst over medium heat. Add onion and sliced apple; cook, stirring occasionally, until softened, 3-4 minutes. Season with salt and pepper.

• Add stock concentrate, half the mustard, and ¼ cup water. Return bratwurst to pan and cook, covered, until cooked through, 8-10 minutes more.

• Transfer bratwurst to a cutting board. Taste and season onion mixture with salt and pepper if desired.

• Meanwhile, halve, core, and dice remaining apple.

• In a large bowl, combine mayonnaise, half the chives, remaining mustard, juice from half the lemon (whole lemon for 4 servings), salt, and pepper. Add mixed greens, diced apple, and cranberries; toss to combine.