Breinwurst with Pumpkin and Potato Pancakes

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.

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