John Myers
Ingredients for 4 servings:
- Dough for potato pancakes (refrigerated shelf), 2 buckets full
- 3 onions
- 2 eggs
- 1 tsp, levelled paprika powder, hot
- 1 tsp, levelled pepper, black
- 200 g bacon (breakfast bacon)
- 2 sausages (Mettwurst)
- 2 thin bratwurst
- 75 ml water
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
also called Dielsknall, Kesselskuchen or Döppekooche
Place the raw potato pancake batter in a large bowl. Peel and dice the onions. Using a hand mixer, mix them into the batter along with the eggs, water, pepper, and paprika. Cut the sausages into thin slices and fold them into the batter with a wooden spoon. Line an ovenproof dish (deep rather than shallow) with the bacon—no need to grease it. Pour half of the potato pancake and sausage batter into the dish. Place the thin sausages on top of the batter. Pour the other half into the dish and smooth it down. Bake in a preheated oven on the lowest rack at 180°C (top/bottom heat) for about 2 to 2.5 hours. For the last 30 minutes of baking, reduce the oven temperature to 200°C (top/bottom heat) to create a beautiful, golden crust. Serve hot.
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