in Germany

Bubespitzle

updated

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Ingredients for 4 servings:

  • 500 g potatoes, boiled, from the previous day
  • 500 g flour
  • 1 egg(s)
  • nutmeg
  • Salt
  • Lard for frying
  • possibly sauerkraut
  • Flour for the work surface

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Swabian specialty

Press the potatoes, which were cooked 1-2 days earlier, through a potato ricer and then knead them with the flour, egg, salt, and nutmeg into a firm dough. On a floured baking board, form them into finger-length, finger-thick sausages with the palm of your hand. Fry them immediately in a pan with a little lard until golden brown on all sides. Bubenspitzle can be served as a side dish or as a standalone dish with sauerkraut.

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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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