Bratwurst – Buffer
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Clean the carrot, kohlrabi, potatoes and zucchini, rinse and then peel. Finely grate all vegetables.
- Halve the sausages lengthways and then cut across into 1 cm wide slices. Mix the vegetable grated and sausage slices with the eggs and flour. Season with salt, pepper and nutmeg.
- Preheat the oven to 100 degrees. Mix the sour cream and mustard, also season with salt and pepper.
- Heat the lard in a pan and fry the buffers 8-10 cm in diameter in portions. Keep the finished sausage buffers warm in the oven.
- Arrange the vegetable and sausage buffers on plates. Put 1-2 tablespoons of sour cream dip on each plate. Spread some ketchup on top, pull a wooden stick through it and lightly marble the dip.
- Serve immediately.
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