Finely grate the boiled potatoes, knead in the egg and flour, season with salt and pepper and quickly knead into a smooth dough. Shape this dough into a roll about 6 cm in diameter.
For the filling, press the bratwurst mixture out of the skin and place it in a hot pan together with the onion cubes and fry in a tablespoon of fat. Season with salt and pepper, or, depending on your taste, with herbs (e.g. parsley, marjoram, chervil).
Now cut the potato roll into 8 slices. Roll out each slice to a thickness of approx. 2 mm and brush each with a tablespoon of sour cream. Now place part of the filling on each slice (approx. 2 - 3 tablespoons per slice). Press the cookies together in a crescent shape and layer them in a greased baking tray. Brush with the heated butter (clarified butter).
Place the form in an oven preheated to 200 degrees and bake for about 35 to 40 minutes until golden brown.
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