Bratwurst – Buffer

Summary

Ingredients

• 1 carrot (s)
• 1 kohlrabi
• 1 small zucchini
• 400 g potato (s), floury
• 3 sausages approx. 100 g each
• 2 egg (s)
• 200 g sour cream or sour cream
• 1 tablespoon mustard, medium hot
• 4 teaspoons tomato ketchup
• 2 tablespoon flour
• salt
• pepper
• Nutmeg, grated
• Clarified butter for frying

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Instructions

1. Clean, rinse, and peel the carrot, kohlrabi, potatoes, and zucchini. Finely grate all vegetables.
2. Halve each sausage lengthwise, then cut into 1 cm wide slices. In a bowl, combine the grated vegetables, sausage slices, eggs, and flour. Season with salt, pepper, and grated nutmeg.
3. Preheat the oven to 100°C (212°F). In a small bowl, mix the sour cream and mustard together, then season with salt and pepper.
4. Heat the clarified butter in a large pan over medium-high heat. Form the mixture into 8-10 cm diameter patties and fry in batches for 3-4 minutes per side until golden brown. Transfer finished patties to the oven to keep warm.
5. Arrange the cooked patties on serving plates. Spoon 1-2 tablespoons of the sour cream mixture onto each plate. Drizzle ketchup on top and use a wooden stick to create a marbling effect through the sour cream.
6. Serve immediately.