in Germany

Beutelches

updated

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Ingredients for 4 servings:

  • 600 g potatoes, raw
  • 300 g potatoes, boiled
  • 500 g meat, salted
  • 1 stalk(s) leek
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vogelsberg original dish

Grate the raw potatoes and press the cooked potatoes through a ricer. Mix both together. Cut the leek into thin rings and dice the meat. Finely chop the garlic. Mix everything together with the potatoes and season with salt and pepper (be careful with the salt, as the salted meat adds a lot of flavor). Pour the mixture into long linen bags and tie the bags with string. Place beech sticks the size of the saucepan in a pot, fill with water, add salt, and bring to a boil. Place the filled bags in the saucepan and simmer for a good hour. Then remove the bags from the pot and rinse with cold water. Press the mixture out of the bags onto a serving platter. Serve with onion sauce and farmhouse bread.

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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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