Potato Cakes with Sauerkraut, Farmer’s Sausage and Mustard Butter
Ingredients for 4 Serves
Potato Cakes
- 300 g floury South Tyrolean potatoes
- 1 tbsp butter
- 1 egg yolk
- 100 g flour
- 1 tsp anise seeds
- Oil
- Salt
Mustard butter
- 40 g Dijon mustard
- 120 g vegetable stock
- 240 g cold butter
Sauerkraut
- 500 g South Tyrolean cabbage
- 3 juniper berries
- 5 peppercorns
- 1 tsp caraway seeds
- 1 bay leaf
- 100 g onions, finely chopped
- 50 g butter
- 1 tbsp flour
- Salt
- Garlic
Additional ingredients 2 farmer’s sausages or house sausages, cooked
Step 1: Peel and chop the potatoes. Boil them until tender, strain and let cool slightly.
Step 2: Melt the butter and add to the potatoes along with the egg yolk and salt. Stir well to form a homogeneous mixture. Let cool completely.
Step 3: Knead the flour and anise seeds into the potato mixture. Roll out the dough to a thickness of 1-2 mm and cut into circles. Fry the patties in hot oil until golden.
Step 4: For the mustard butter, bring the vegetable stock to a boil, stir in the butter, season with mustard and salt and keep warm.
Step 5: Wash the cabbage, add the juniper berries, peppercorns, caraway seeds and bay leaf, season with salt and simmer for 1.5 hours.
Step 6: In a separate pan, sauté the onions and garlic in butter, then dust with flour to create a light roux. Stir this into the cabbage.
Step 7: Arrange the sauerkraut and the potato patties on a plate, then slice the cooked sausages and place them on top. Drizzle with mustard butter.
Recipe courtesy of Restaurant Durnwald
