Heat the clarified butter in a frying pan, fry the bratwurst with the potatoes for approx. 10 mins., stirring constantly. Reduce the heat, cook for a further 5 mins.
Heat the butter in a pan, sauté the shallot and garlic, add the peppers and chilli and cook for a further 5 mins., season. Pour in the stock and reduce to half the amount. Puree the vegetables and press through a sieve, allow to cool a little.