Bratwurst Buffer
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Mix the sour cream with the basil and season.
- 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.
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