Suure Kappes Rievkoche met fresh Brootwoosch à a Didi – sauerkraut patties with fresh bratwurst

Ingredients for 3 servings:

• 500 g potatoes
• 2 tsp salt
• 50 ml milk
• 30 g butter
• 500 g wine sauerkraut
• 2 m.-sized egg(s)
• 1 pinch of salt
• 1 pinch of nutmeg
• 2 tbsp potato flour
• 2 tbsp breadcrumbs
• 2 shots of sunflower oil
• 3 sausages, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel, wash, and dice the potatoes. Boil the potatoes in salted water for 30 minutes. Meanwhile, steam the sauerkraut in a little salted water. Drain the potatoes and mash them with the butter and milk. Place the sauerkraut in a cloth, squeeze out any excess water, and then mix with the potatoes. Add the eggs, salt, and nutmeg. Knead everything thoroughly using an electric hand mixer fitted with a dough hook. Add the potato flour and breadcrumbs and knead again. Heat the sunflower oil in a pan. Spoon a little of the potato and sauerkraut batter into the pan, flatten slightly, and cook until golden brown. Turn over and finish cooking. Repeat this process until all the batter is used up. Meanwhile, fry the sausages in a second pan. Drain the finished patties on kitchen paper and keep warm until ready to serve. Arrange the Suure Kappes Rievkoche met Brootwoosch and serve.