Bratwurst Buffer

Summary

Ingredients

• 350 g sausaes
• 450 g potatoes, (potatoes) cooked
• 1 egg (s)
• 3 tablespoon oatmeal
• salt and pepper
• 1 pinch (s) nutmeg
• 1 teaspoon caraway seeds, whole
• 1 teaspoon marjoram
• Clarified butter, for frying
• 5 egg (s)
• 100 ml sour cream
• 2 tablespoon basil, fresh, finely chopped
• salt and pepper

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Instructions

1. Pass the cooked potatoes and sausages alternately through a meat grinder. Mix together with oatmeal, 1 egg, salt, pepper, nutmeg, caraway seeds, and marjoram. Let rest for 15 minutes. Shape the mixture into 10 patties.
2. Heat clarified butter in a non-stick pan over medium-high heat. Fry the patties until golden brown on both sides (about 4-5 minutes per side), turning carefully as they are delicate, and reduce heat to medium if needed. Meanwhile, in a separate non-stick pan, heat some clarified butter over medium heat and fry the 5 eggs until the whites are set.
3. Mix the sour cream with the fresh basil and season with salt and pepper.
4. Place the bratwurst patties on a plate, add a fried egg on top, drizzle with the basil sour cream sauce, and serve with potato salad.