Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

Baked Potatoes with Bratwurst

4 servings

Ingredients

• 0.62 kg Bratwurst
• Flour (a little)
• Butter (a little)
• Onions (a little)
• 1 tablespoon Flour
• Meat broth (a little)
• Jus (a little)
• Salt (a little)
• Pepper (a little)
• Potatoes (as needed)
• White bread (a little)
• Butter (a little)

Instructions

1. Divide ½ – ¾ kg of bratwurst into several pieces, blanch with boiling water, coat in flour, and fry until golden-brown in butter with finely chopped onions, remove and keep warm.
2. Stir 1 tablespoon of flour into the butter, add good meat broth and a little jus, season the sauce with salt and pepper.
3. Add the previously skin-boiled, peeled, and sliced potatoes and simmer briefly.
4. Place a layer of these potatoes in a buttered baking dish sprinkled with grated white bread, lay the bratwurst cut into finger-length pieces on top, and cover again with a layer of potatoes, sprinkle with grated white bread, drizzle with a little melted butter, and bake in the oven for about ¾ hour until a yellow crust has formed.
5. Invert onto a serving dish and serve.

Modernized from a treasured 19th-century German cookbook.