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. Peel cold potatoes and turn them alternately with the sausages through the meat grinder - mix all ingredients (potatoes + sausages, oat flakes, egg, salt, pepper, a pinch of nutmeg, caraway, marjoram) well and let it steep for about 15 minutes - then 10 buffers from the Shape the mass.
2. Heat clarified butter in a coated pan and bake the buffers until golden brown on both sides (turn carefully, the buffers are very soft), reduce the heat a little - heat some clarified butter in a second coated pan and fry the fried eggs.
3. Mix the sour cream with the basil and season.
4. Place the bratwurst pancakes on the plate, add the fried egg and round off with a little sauce - this is best served with potato salad.