Thuringian turrets

Ingredients for 4 servings:

• 500 g potatoes
• 100 g onion(s)
• 300 g sauerkraut, (wine)
• 100 g lard, (onion)
• 2 sausages (Thuringian Rostbratwurst), raw, 120 g each
• 200 g butter
• 3 eggs
• 100 g flour
• 100 ml beer (dark beer)
• 50 g mustard
• 100 g spring onions
• 4 sprigs of marjoram
• 300 g beetroot, cooked
• 300 g turnips, white
• Allspice
• bay leaves
• Salt
• pepper
• Caraway seeds
• sugar, brown

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with dark beer foam sauce and white and red beets

Peel the white beets, onion, and potatoes. Dice half an onion. Heat the onion fat, add the diced onion, sauté, and add the sauerkraut. Sauté the cabbage with caraway seeds, brown sugar, salt, bay leaves, allspice, and a little water. Cut the red beet and white beet into sticks and sauté each separately in a little butter and salt. Form the Thuringian Bratwurst mixture into four meat patties and fry. Coarsely grate the peeled potatoes and set aside a tablespoon of grated potatoes. Separate the eggs. Add one egg white to the grated potatoes, dust with a little flour, and season. Fry eight potato cakes in hot onion fat until golden brown. Season the sauerkraut and thicken with the reserved grated potatoes. Melt 150g butter. In a mixing bowl, whisk the Thuringian mustard and dark beer until frothy. Add three egg yolks and beat over a hot water bath at 85 to 95°C. Slowly add the melted butter, season with salt and freshly chopped marjoram to taste. Wash the spring onions and slice them into fine rings. To serve: Halve the four meatballs lengthwise. Place a little dark beer and mustard foam sauce on a potato patty. Then top with a tablespoon of sauerkraut, a halved meatball, another sauerkraut, another halved meatball, and a little foam sauce, then cover with a second potato patty. Arrange red and white beetroot sticks on the right and left sides. Decorate the towers with sauce and a fresh marjoram sprig. Scatter the spring onion rings over the dish. Serve with a glass of dark beer.