Slice the potatoes and pumpkin lengthwise into fine strips with a vegetable slicer, season with salt, pepper and nutmeg. Add cornstarch and mix well.
In a cast iron pan (24 cm diameter), heat vegetable oil.
Spread the pancake mixture in a thin layer, bake until golden, flip and bake the second side until just as golden. Drain well on paper towels and keep warm.
Also in a cast iron skillet, slowly fry gruel sausages in lard on both sides.
Serve the pumpkin-peanut pancakes turned upside down on hot plates with the pretzel sausages.
Preparation Tip:
Instead of pumpkin potato pancakes, you can make regular potato pancakes.