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What better way to finish succulent bratwurst, caramelized rapini and fried, crushed potatoes than with homemade red onion jam?
Melt 1 tablespoon of butter in a small sauce pot with a tight-fitting lid. Add the onions and cover. Cook on low for 1 hour, stirring occasionally. After 1 hour, remove the lid and turn the heat to medium. Add the red wine, red port and red wine vinegar. Reduce until all of the liquid is reduced and the onions are deep red in color and have a jammy consistency. Remove from heat and reserve.
While the onions are cooking, place the potatoes in a pot of cold, salted water. Heat on high until boiling, then simmer until tender. Remove potatoes from the pot with a slotted spoon and allow to cool and dry at room temperature for 15 minutes. Crush the potatoes while they are still warm with your hand or the back of a spoon, until they are about ½ inch thick but still in 1 piece.
Place the sausages in the pot of hot water and turn heat to low. Poach sausages for 5 minutes to set their shape, then remove from pot and allow to dry.
Heat a large nonstick or cast iron skillet over medium-high heat. Add half of the vegetable oil and, when it begins to shimmer, add the sausages. Once sausages are well browned on all sides and have an internal temperature of 160°F, remove from pan.
Add remaining vegetable oil to the pan and fry crushed potatoes until golden brown, flipping to brown both sides. Add the shaved garlic to the pan and sauté until just beginning to brown. Remove the potatoes and garlic from the pan with a slotted spoon and place in a work bowl. Add parsley to the potatoes and garlic and toss to coat. Season with salt.
Discard any excess oil from the pan. Heat the remaining butter plus the 2 tablespoons of olive oil over medium-high heat. When butter begins to foam, add the rapini in a single layer and let caramelize on the bottom. Add chili flakes and season with salt, then toss to evenly incorporate the seasonings.
Serve the bratwurst with the potatoes and rapini, and top with red onion jam.