John Myers
Bratwurst – Flat Cakes
The perfect bratwurst – flat cakes recipe with a picture and simple step-by-step instructions.
- 1 Coarse bratwurst / coarse pork sausage
- 2 Nuremberg-Style sausages
- 1 Clove of garlic large
- 1 pole Spring leek
- 1 handful Fresh spinach
- 1 tbsp Cornmeal
- 1 tbsp Olive oil
- Pepper from the grinder
- The sausages from the butcher I trust weighed together 300 g.
- Press the sausages out of the casing and mix the sausage meat.
- Peel and chop the garlic, separate the spinach from the stalks and roughly chop, cut the spring onion into rolls. Fry in very little oil over medium heat, the spinach should collapse. Allow to cool slightly.
- Mix the contents of the pan and the sausage meat, knead in the corn flour. Season with pepper either now or at the very end.
- Press the mixture flat into the pan, I had a size 24 pan. Gently fry with olive oil. Turn once if possible.
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