I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made. These are herby and buttery, and lovely.
I use sausage meat to make the frikadellen, rather than minced pork. The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard.
I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’!Prep time: 20 minutes | Cooking time: 50 minutesSixFor the frikadellen (sausage cakes)We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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