in Germany

Beutelches

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Ingredients for 4 servings:

  • 750 g potatoes
  • 2 stalk(s) leeks
  • 375 g salami (cervelat sausage) or dried meat
  • 2 rolls, stale
  • some salt and pepper
  • marjoram

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Vulsberjer (Vogelsberg) national dish

Peel the potatoes and grate them raw. Trim and finely chop the leeks. Finely dice the sausage or dried meat (I omit this because it’s not my taste). Finely dice the bread rolls as well. Mix all ingredients together and season with salt, pepper, and marjoram. Pour the mixture into linen bags about 10 cm x 30 cm long (hence the name!) and tie tightly. Boil in well-salted water for about 1 hour. Then rinse well (!), otherwise everything will stick to the bag. This is traditionally served with onion sauce or goulash. Tip: Any leftovers? Cut them into 1.5 cm – 2 cm thick slices the next day and fry them in a pan until golden brown on both sides – also very tasty.

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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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