Bratwurst sausages with potato cutlets
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 637, total fat 48 G., saturated fats 11 G., proteins 25 G., carbohydrates 28 G., fiber 5 G., cholesterol 201 mg, sodium 2785 mg, sugar 0 G.
Calories 637, total fat 48 G., saturated fats 11 G., proteins 25 G., carbohydrates 28 G., fiber 5 G., cholesterol 201 mg, sodium 2785 mg, sugar 0 G.
Fried bratwurst sausages with potatoes and sauerkraut are a delicious German-style lunch that can easily be transformed into a delicious beer snack by combining the potatoes and cabbage and frying the resulting mixture into delicious, golden-brown patties. For added flavor, add plenty of green onions to the "minced meat." Serve the potato patties and fried bratwurst sausages with mustard-sour cream sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 medium potatoes (about 350 g total)
- 450 g sauerkraut, washed and squeezed
- 1/4 cup chopped fresh parsley and/or dill
- 2 large eggs, lightly beaten
- 1 bunch green onions, thinly sliced
- 2 tbsp. flour
- 1 tsp olive oil + extra for frying
- 4 bratwurst sausages (about 450 g total)
- 6 tablespoons grainy mustard
- 2 tbsp sour cream
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Recipes with similar ingredients: kupaty (fried sausages), potato, sauerkraut, whole grain mustard, dill
Cooking the dish according to the recipe:
- Prick the potatoes several times with a fork; microwave until softened, about 4 minutes, then cut in half lengthwise. When cool enough to handle, grate the cut sides into a large bowl.
- Add sauerkraut, herbs, eggs, 3/4 of a green onion, 1 tablespoon of salt, and black pepper to taste to the grated potatoes. Stir in 1 tablespoon of flour, then form the mixture into four 1-cm-thick patties. Sprinkle the patties with the remaining 1 tablespoon of flour.
- Heat olive oil in a medium skillet over medium heat. Prick the sausages with a fork, add them to the skillet, and cook, turning, until golden brown, about 5 minutes per side. Meanwhile, heat 1/8 inch of olive oil in a large skillet over medium heat. Add the potato patties and cook until golden brown, about 6 minutes per side. Drain on paper towels.
- Remove the sausages from the pan and reduce the heat to medium-low. Add 0.5 cups of water and bring to a boil, then add the mustard and sour cream and stir. Slice the sausages and serve with the potato patties, sauce, and remaining green onions.
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