|
Servings:
|
6
|
|
Author Notes:
|
This recipe makes a great appetizer or a unique brunch addition.
|
|
Ingredients:
|
3 cups prepared mashed Idaho Potatoes (see links below for recipes)
6 links (about 18 ounces) cooked knockwurst sausage
1/2 cup sauerkraut
mustard to taste breadcrumbs (optional)
|
|
Instructions:
|
Preheat oven to 375° F.
Cover a clean work surface with an 8-inch long piece of waxed paper. Pat 1/2 cup mashed potato into a 4 X 6-inch rectangle on top of the waxed paper. Place one knockwurst across the 4-inch side of the potato rectangle so that the ends hang over the edge of the potatoes. Using a spoon, place 1 tablespoon sauerkraut along the knockwurst. Drizzle mustard along the knockwurst, to taste. Gently pick up the waxed paper, using it to help roll the potato over the knockwurst to enclose it completely in potatoes. Gently transfer to a baking sheet and pat the seam closed. Sprinkle with breadcrumbs, if desired. Bake for 20 minutes or until heated through.
Approximate nutritional analysis (not including toppings):
84 calories, 30 g fat, 64 g cholesterol, 1338 sodium, 12 g protein, 18 g carbohydrates.
|
Recipes 
