Sausage-stuffed potato pancakes

Remove the sausage casing and divide into portions of just over an ounce each.

Fold each portion in plastic and press flat with a small pan or measuring cup to about an eighth of an inch thick and two and a half inches wide, slightly smaller than a pancake. Make six and refrigerate until needed.

Grate russet potatoes and transfer immediately into cold fresh water; swish a few seconds.

Drain in a strainer and squeeze out most of the water; if holding the batter a few hours, squeeze in towels until as dry as possible.

In a mixing bowl season the potato with salt, black pepper and a shake of cayenne; add flour and one beaten egg and mix with a fork until combined. Grated onion, garlic, peppers or herbs are optional.

Heat oil or melted butter in a heavy nonstick skillet over medium-high; add about 3 tablespoons of mixture per pancake and shape into rounds; reduce heat to medium.

Top each with a flattened sausage disc, press, and cover with another heaping tablespoon of potato mixture.

Cook about 5 minutes until browned underneath, flip and cook about 5 minutes more, flipping again as needed until the potato is cooked through.

Serve topped with diced roasted red pepper, a dollop of sour cream and sliced chives.