in Germany

Dippedotz

updated

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Ingredients for 6 servings:

  • 2 ½ kg potatoes
  • 4 onions
  • 200 g dried meat, diced
  • 4 Mettwurst sausages, sliced
  • 2 rolls, stale
  • 500 ml milk
  • 1 tbsp broth, granulated
  • salt and pepper
  • nutmeg
  • margarine
  • oil

Instructions

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

Rhenish national dish based on my mother’s recipe

Soak the rolls in milk. Peel and grate the potatoes and onions. Bring the rolls to a boil with the milk and broth and chop well (using a hand blender or similar). Mix with the remaining ingredients and season well. Thickly coat a roasting pan with margarine and add a little oil. Pour in the dough. Bake in a preheated oven at 210°C for about 2 hours, until it has a nice crust. Apple compote is best served with this. You can increase or decrease the amount of jerked meat and sausage as desired. I make the granulated broth myself several times a year. The recipe is in the database.

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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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