Bratwurst with potato muffins & chive curd dip

Dear Lara from @berries.and.basil cooked this super delicious recipe for us. This recipe is an extraordinary delicacy that is definitely worth cooking. 💚

Ingredients

For the muffins:

1 Easy To Mix Bratwurst Spicy
1kg potatoes
2 tsp salt
5 tbsp flour

100g vegan scattered cheese
A pinch each of pepper, garlic powder and nutmeg
Some fresh chives
Some olive oil

For the yogurt dip:

250g (vegan) curd alternative
1/2 bunch of fresh chives
Zest of half a lemon
some salt, pepper and garlic powder

Easy To Mix Bratwurst with Potato Muffins

preparation

Wash the potatoes and boil them in plenty of water for about 10 minutes. Then strain and let cool slightly. The potatoes should not be completely soft, but only slightly boiled.
Meanwhile, prepare the bratwurst powder according to the packaging instructions. This should result in around 8 sausages.
Peel the potatoes and grate finely with a kitchen grater.
Add the flour, sprinkled cheese, salt and the remaining spices to the potato mixture and stir everything into a homogeneous mixture.
Cut half of the sausages into small pieces and fold them into the potato mixture. Then distribute it among approx. 12 muffin cups. Bake in a preheated oven at 180 degrees for 30 minutes. After 30 minutes, increase the temperature to 210 degrees and bake again for 5 minutes. Then remove and let cool slightly.
For the dip, cut the chives into small pieces and mix with the vegan curd alternative. Add lemon zest & season with salt, pepper and a little garlic powder. If necessary, use additional spices.
Top the still warm muffins with some fresh chives and serve and enjoy together with the remaining sausages and the chive dip.

ENJOY!