Bratwurst with Potato Cakes

Another Octoberfest suggestion. This sounds YUMOLA to me:

3 medium Yukon gold potatoes
1 pound caraway* sauerkraut, drained, rinsed, and squeezed dry
1/4 cup combination of fresh chopped dill and parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Sea salt* and freshly ground pepper
2 T. all purpose flour
1 t. EVOO, plus more for frying
4 bratwurst links
1/2 cup water
6 T. whole grain mustard
2 T. sour cream

Piece the potatoes in a few places with a fork; microwave until slightly softened, about 4 mins., then halve lengthwise. When cool enough to handle, grate the cut side on the large holes of a box grater into a large bowl. Add the sauerkraut to the grated potatoes along with the herbs, eggs, 3/4 of the scallions, 1/2* t. salt, and 1/4* t. pepper. Stir in 1 T. flour, then form into four 1/2" thick patties. Sprinkle patties with the remaining flour. Heat olive oil in a medium skillet over medium heat. Pierce the bratwurst all over with a fork, add to pan, and cook, turning until golden brown - about 5 mins. per side. Meanwhile, heat 1/8" olive oil in a large skillet over medium heat. Add the potato patties, and cook until golden, 6 mins. per side. Drain on paper towels. Remove the bratwurst from skillet, and reduce the heat to medium low. Add 1/2 cup water, and bring to a simmer, then add the mustard and sour cream and stir until hot. Cut the bratwurst into pieces, and serve with the potato cakes (sprinkled with the remaining scallions), and sauce. A German beer would be great with this, with German polka music playing in the background!! :)

"Guilt puts you on a treadmill; you are constatly working and struggling and sweating, but you don't move forward." Today, deal with it, then throw that cap of guilt away!!

Choose happiness.

Love,

MM