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This hearty feast is an easy cooking recipe that’s perfect for 2, and gets its inspiration from popular German sausage dishes. As a twist, prepare it with a teriyaki demi-glace sauce for that Asian touch that complements its meaty flavours.




  • 300g bockwurst sausage 
  • 150g onions, sliced        
  • 5g thyme   
  • 1g bay leaf                    
  • 3g salt 
  • 2g black pepper 


Mashed Potato 

  • 750ml water                        
  • 250g Knorr Mashed Potato 
  • 10g salt 
  • 5g wasabi powder 
  • 25g edamame                   



  • 100g Knorr Demi Glace     
  • 1L water 


Teriyaki (can also be replaced with Knorr Teriyaki Sauce)   

  • 60ml brown sugar 
  • 60ml water 
  • 120ml soy sauce 
  • 60g sugar


Fried Onion

  • 50g onion, sliced         
  • 50g all-purpose flour                 
  • 3g salt                           
  • 1g black pepper 
  • 15g chicken eggs



  • Black and white seame seeds
  • Togarashi pepper




  • Heat oil in a pan and sear sausages.
  • Set aside.

Chef’s tip: When pressed for time, you can cut your sausages in half and cut a crisscross pattern on the skin side so that it cooks faster.


Mashed Potato

  • Boil water, then add Knorr Mashed Potato Flakes, salt and wasabi powder.
  • Whisk until smooth.
  • In a separate pot, boil the edamame and mash together with the mashed potatoes.

Nutritional tip: You can substitute regular potatoes for sweet potatoes as a healthier option.



  • Mix the Knorr Demi Glace and water together.
  • Heat until you get the desired consistency for your sauce.



  • Mix all ingredients together. 
  • Bring to a boil until sugar is dissolved and the mixture thickens.

Chef’s tip: If your sauce is too thick, add water. If your sauce is too watery, add a mix of corn starch and water to thicken it.


Teriyaki Demi-Glace

  • Using the same pan, sweat onion, thyme, bay leaf, salt and pepper until onions are translucent. 
  • Pour in the demi-glace sauce and finish it off with the teriyaki sauce.


Fried Onion 

  • Mix the seasonings into the flour. 
  • Coat onions in eggs and seasoned flour. 
  • Fry at 180°C until golden brown. 



  • Put the mashed potato in the middle of the plate, then place the sausages on top. 
  • Pour teriyaki demi-glace around the mash and sausages.
  • Garnish with fried onions, black and white sesame seeds and togarashi pepper.