in Germany

Grünwalder Ritterzipfel

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 250 g bacon, lean smoked bacon
  • 2 onions
  • 250 g sauerkraut, chopped, raw
  • 3 medium-sized egg yolks
  • 2 tbsp sour cream
  • 2 tbsp parsley, finely chopped
  • salt and pepper
  • 50 g potato flour
  • 30 g lard
  • nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from Grünwald in the Isar Valley

Peel and boil the potatoes, drain well, and press them through a potato ricer. Dice the bacon and onions, fry them in a frying pan, and let them cool. Then combine with sauerkraut, egg yolk, sour cream, parsley, and the mashed potatoes. Season generously with salt, pepper, and nutmeg. Sprinkle the table with potato flour and roll the prepared mash (preferably hot) into finger-sized sausages. Let them cool, then fry them in hot lard until crispy brown. Accompany with a cold beer or a dry white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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