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.
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