Bratwurst sausages with potato cutlets

Ingredients:

• 3 medium potatoes (about 350 g total)
• 450 g sauerkraut, washed and squeezed
• 1/4 cup chopped fresh parsley and/or dill
• 2 large eggs, lightly beaten
• 1 bunch green onions, thinly sliced
• 2 tbsp. flour
• 1 tsp olive oil + extra for frying
• 4 bratwurst sausages (about 450 g total)
• 6 tablespoons grainy mustard
• 2 tbsp sour cream

Preparation:

1. Prick the potatoes several times with a fork; microwave until softened, about 4 minutes, then cut in half lengthwise. When cool enough to handle, grate the cut sides into a large bowl.
2. Add sauerkraut, herbs, eggs, 3/4 of a green onion, 1 tablespoon of salt, and black pepper to taste to the grated potatoes. Stir in 1 tablespoon of flour, then form the mixture into four 1-cm-thick patties. Sprinkle the patties with the remaining 1 tablespoon of flour.
3. Heat olive oil in a medium skillet over medium heat. Prick the sausages with a fork, add them to the skillet, and cook, turning, until golden brown, about 5 minutes per side. Meanwhile, heat 1/8 inch of olive oil in a large skillet over medium heat. Add the potato patties and cook until golden brown, about 6 minutes per side. Drain on paper towels.
4. Remove the sausages from the pan and reduce the heat to medium-low. Add 0.5 cups of water and bring to a boil, then add the mustard and sour cream and stir. Slice the sausages and serve with the potato patties, sauce, and remaining green onions.