Braised bratwurst, cream potato

We food stylist types like to be salacious as possible, bordering on lewd without being actually licentious about it. Thus the phallic symbols all the time, the arrangements of feminine body/landscapes, vaginal cavities and such, drips and drabs, cream drizzled carelessly and the  general sloppy insouciant mess all over the place.

This is regular bratwurst, the kind you put on a grill cook all the way through singe to a crackling satisfaction and serve on a hotdog bun with mustard and often with kraut and with cheese. It's a ballgame thing and a skiing thing.  Cooked fast and a bit chewy. But this bratwurst is braised, steam-simmered on low for a long time, as if it is raining in there inside the pot and stewing in its own juice until the casing dissolves, the fat renders, and the meat inside becomes so tender it veritably melts in your mouth. When people have it they say, "I did not know sausage can be this good." 

There is arugula wilted in this, and gruyere cheese. Water and broth to simmer/steam, that reduces, and then cream flavored slightly with savory spice, dry mustard, and thickened slightly with masa harina to finish. But not sit there and boil in cream.