Thanks to all for attending my demonstration of german cuisine at the labor day Oktoberfest at the Berea Fairgrounds. In case you missed, here's a picture of some cool cats and the recipe as well:
German Style Meat Patties (Boulettes)
with Potatoe Pancakes and a Mustard Beer Sauce
Boulettes:
1/2 Lb. Ground Pork
1/2 Lb. Ground Beef 
1/2 to 3/4 Cup Unseasoned Bread Crumbs 1/2 Small Sweet Onion Finely Chopped
1 Egg, Beaten
1 Tbsp. Chopped Parsley
Salt and Pepper
Potatoe Pancakes:
2 Lb. Potatoes, Peeled and Grated
1 Small Onion, Grated
3 Eggs, Beaten
3-4 Tbsp. Flour
Salt To Taste
Four Strips of Thick Cut Smoked Bacon
4 Tbsp. Olive Oil
Sauce:
2-3 Tbsp Rendered Bacon Fat
2-3 Tbsp. Flour
1 Tbsp Good German Mustard
1/2 Cup Beef Stock
3/4 Cup Oktoberfest Beer
In a large non-stick skillet over medium heat, render the fat out of the strips of bacon with the olive oil until bacon is crispy. Set aside the cooked bacon and the drippings in separate containers reserving two tbsp. in the pan.
Prepare the pancakes: Combine potatoes, eggs, onions, salt and flour together. In your skillet over med-high heat place small ladles of the mixture and flatten into pancakes. Brown on both sides till cooked through and keep warm in a covered dish.
Prepare the Boulettes: Combine the meats, eggs, crumbs, eggs, onions and seasonings in a bowl. In your skillet over med-high heat with 2 tbsp. of the bacon oil, flatten a small meatball in your hand and fry till cooked through on both sides. Keep warm in a covered dish while you make the sauce.
Sauce: In your pan after cooking the meat, you should have a small amount of fat remaining. If not, add 2 tbsp. of the reserved bacon drippings. Add the flour to the drippings, mix together with the mustard and the beer, allow to cook just till thickened.
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