Ingredients with Measurements:
- 1 pound Nürnberger Rostbratwurst sausages
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
- 1/4 cup sour cream
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick skillet
- Tongs
- Serving platter
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the grated potatoes, grated onion, flour, beaten egg, salt, black pepper, and ground nutmeg. Mix well until all ingredients are evenly distributed.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, drop the potato mixture into the skillet, forming small pancakes. Cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat until all the potato mixture is used up. Keep the potato pancakes warm in the oven while you cook the sausages.
5. Using tongs, place the Nürnberger Rostbratwurst sausages in the same skillet used to cook the potato pancakes. Cook for 5-6 minutes, turning occasionally, until browned on all sides and cooked through.
6. Arrange the potato pancakes and sausages on a serving platter.
7. In a small bowl, mix together the sour cream and chopped fresh parsley. Serve the sour cream mixture alongside the potato pancakes and sausages.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 950mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- Instead of Nürnberger Rostbratwurst sausages, you can use any type of sausage you prefer.
- Instead of sour cream, you can use Greek yogurt or crème fraîche.
Variations:
- Add chopped fresh chives or scallions to the potato pancake mixture for extra flavor.
- Serve the potato pancakes with applesauce or lingonberry jam instead of sour cream.
- Grill the sausages instead of cooking them in a skillet for a smoky flavor.
Tips and tricks:
- Squeeze out any excess liquid from the grated potatoes before mixing them with the other ingredients to ensure crispy potato pancakes.
- Keep the cooked potato pancakes warm in the oven while you cook the sausages to prevent them from getting cold.
- Use tongs to turn the sausages in the skillet to prevent them from bursting.
Storage instructions:
Leftover potato pancakes and sausages can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato pancakes and sausages on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the potato pancakes and sausages on a rustic wooden platter for a cozy and inviting presentation.
Garnishes:
Garnish the platter with additional chopped fresh parsley or chives for a pop of color.
Pairings:
Serve this dish with a cold German beer or a glass of Riesling wine.
Suggested side dishes:
- Sauerkraut
- German-style potato salad
- Braised red cabbage
Troubleshooting advice:
- If the potato pancakes are not crispy enough, increase the heat of the skillet and cook them for a few more minutes on each side.
- If the sausages burst while cooking, reduce the heat of the skillet and cook them more slowly.
Food safety advice:
- Make sure the sausages are cooked through before serving.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Nürnberger Rostbratwurst is a type of sausage that originated in Nuremberg, Germany. It is made from pork and seasoned with marjoram, salt, and pepper. Potato pancakes, also known as Kartoffelpuffer, are a traditional German dish made from grated potatoes, flour, and eggs.
Flavor profiles:
The Nürnberger Rostbratwurst has a savory and slightly spicy flavor, while the potato pancakes are crispy on the outside and soft on the inside with a subtle nutmeg flavor.
Serving suggestions:
Serve this dish as a hearty breakfast or brunch, or as a comforting dinner on a chilly evening.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German