Mini Bratwursts Recipe
Potato Pancakes, Apple chutney, sour cream
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Ingredients
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Potato Pancakes
Apple Chutney
Mini Bratwursts & Garnish
Method
Potato Pancakes
- 1
Prepare and drain potatoes
Place grated potatoes and grated onion in a clean kitchen towel or cheesecloth and wring over the sink to remove as much liquid as possible. Transfer solids to a large mixing bowl.
- 2
Make pancake batter
To the bowl with the drained potatoes and onion, add the flour, egg, salt, and pepper. Mix thoroughly until combined. The mixture should hold together when pressed; if too loose, add 1 more tablespoon of flour.
- 3
- 4
Fry pancakes
Spoon about 1 tablespoon of potato mixture per pancake into the skillet to make roughly 12 small pancakes (each about 2–2.5 inches). Flatten gently with the back of the spoon. Cook until golden brown on the bottom, about 2–3 minutes, then flip and cook the second side 2 minutes more. Work in batches to avoid overcrowding and maintain temperature.
- 5
Drain and keep warm
Transfer cooked pancakes to a paper-towel-lined baking sheet. Keep warm in a 200°F (95°C) oven while finishing remaining pancakes.
Apple Chutney
- 6
Combine ingredients
In a small saucepan, combine the diced apple, apple cider (or juice), brown sugar, apple cider vinegar, raisins (if using), shallot, grated ginger, mustard seeds, salt, and pepper.
- 7
Simmer
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and cook, stirring occasionally, until apples are tender and chutney is thickened, 10–12 minutes. If it becomes too dry, add up to 1 tablespoon of water or cider.
- 8
Cool
Remove from heat and let the chutney cool slightly; it will thicken more as it cools. Adjust seasoning to taste (more vinegar for tang, more sugar for sweetness). Keep warm or room temperature until serving.
Mini Bratwursts & Assembly
- 9
Poach brats
Place the mini bratwursts in a small saucepan and add enough water to cover (about 2 cups). Bring to a gentle simmer over medium heat and poach until cooked through, about 6–8 minutes. Remove from water and pat dry with paper towels.
- 10
- 11
Warm sour cream
Stir the sour cream with the snipped chives and a pinch of salt; keep chilled or let come just to room temperature—do not heat sour cream aggressively or it will separate.
- 12
Assemble hors d'oeuvres
On each potato pancake, place one browned mini bratwurst. Top with about 1 teaspoon of apple chutney and a small dollop (about 1 teaspoon) of chive sour cream. If serving family-style, arrange on a platter and garnish with extra snipped chives and a small bowl of Dijon mustard for optional added tang.
- 13
Serve
Serve immediately while pancakes are warm and brats are hot. These are best enjoyed right away to preserve pancake crispness. Provide toothpicks or small skewers if serving as finger food.
