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 the carrot, kohlrabi, potatoes and zucchini, rinse and then peel. Finely grate all vegetables.
2. 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.
3. Preheat the oven to 100 degrees. Mix the sour cream and mustard, also season with salt and pepper.
4. 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.
5. 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.
6. Serve immediately.