Carpaccio of Thuringian bratwurst with herb potato pancakes and white wine onion sauce

Ingredients for 4 servings:

• 4 grilled sausages, Thuringian
• 1 kg potatoes, ideally floury potatoes
• 5 large onions, red, approx. 750 g
• 3 eggs
• 2 tbsp potato flour
• 1 tbsp brown sugar
• Parsley, fresh
• Chives, fresh
• Cress, fresh
• 100 ml white wine, ideally Saale-Unstrut dry
• Salt
• Pepper, freshly ground
• Mustard, spicy hot

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

gluten-free, lactose-free

Preparation of the herb potato pancakes Finely grate the potatoes and then squeeze them out in a cloth, mix them with a chopped onion, some herbs (chopped parsley, chives and cress), the beaten eggs and the potato flour. It is best to portion out the potato pancake mixture with a tablespoon and fry it in a pan with oil until crispy. White wine and onion stew Cut the remaining onions into strips. Heat oil in a sufficiently large pan and add the onions with salt and pepper. Then sauté for about 25 minutes over medium heat. Stir regularly so that the onions do not brown but look nice and translucent. Add the tablespoon of brown sugar and the white wine to the pan and simmer for another 20 minutes over low heat until the white wine has evaporated. Thuringian Bratwurst Carpaccio Fry the Thuringian Bratwurst fresh or pre-cooked in a pan or, better still, on a charcoal grill until crispy brown. Then, using a very sharp knife or a slicer, cut diagonally into wafer-thin slices. Arrange the sausages in a fan-shaped pattern on a warmed plate and spread with about 2 teaspoons of mustard. This dish also makes an excellent cold appetizer, halved.