Bratwurst Dragon

Rating: 2.8571 / 5.00 (7 Votes)

Total time: 45 min

Servings: 2.0 (servings)



For the sausage dragon, peel the potatoes and boil in salted water. Drain, steam briefly, press through a potato ricer and mix with the hot milk and a little salt to a creamy puree, refining with a little butter.

Heat the sauerkraut, add a little apple juice to taste.

Score the ends of the sausages crosswise with a sharp kitchen knife, so that they curl up slightly during frying and look like claws.

Slowly brown the bratwursts in clarified butter for 4 to 5 minutes. Arrange in parallel rows on an oblong platter. Cut away two narrow slices from the center of a bratwurst and set aside.

Evenly distribute the cabbage between the bratwursts.

For the body of the Bratwurst Dragon, place the mashed potatoes in a piping bag and spread evenly along the length of the bratwursts. For the head, spread a little more puree.

Stick the sausage slices into the puree as eyes, and chive stalks as antennae. “Paint” a mouth with mustard. Cut narrow wedges from the apple. Stick them lengthwise into the mashed potatoes like dorsal fins.

Serve the sausage dragon.

Preparation Tip:

The Bratwurst Dragon can also be assembled or "decorated" with other ingredients as desired.

Leave a Comment