Döppekooche

Ingredients for 5 servings:

• 1 ¾ kg potatoes
• 4 onions
• 300 g salami, in one piece
• 250 g minced beef
• 150 g Mett or bratwurst meat
• 4 tsp salt
• 1 ½ tbsp wheat flour type 405 or type 550
• 2 eggs
• 25 slices of bacon
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

typical Rhenish pot cake also called Kesselknall or Puttes

Pour oil into a round roasting pan and rub the pan with it. Line the roasting pan with bacon slices. First line the bottom and then add more slices to the top of the roasting pan. Fold the end of the bacon slices out of the roasting pan. Preheat oven to 160°C. Peel the potatoes and let them sit in the water for a while so they don’t turn gray as quickly after grating. Peel the onion and add it to the water. Cut the salami into small cubes. Grate the potatoes and onion in a slotted grater until smooth and let them drain in a sieve. It goes faster if you press the mixture into a kitchen towel. Alternatively, don’t grate the onion, dice it and fry it in a little oil or lard in a pan. This will give the puttes more flavor later on thanks to the roasted aromas of the onion. Add the roasted onion to the potato mixture. Transfer the mixture to a large mixing bowl. Add the salt, flour, eggs, and diced salami and mix with a mixer and dough hook. Tear apart the ground beef and add it to the mixture. Squeeze out the bratwurst or tear apart the minced meat and add it to the mixture. Now mix the mixture thoroughly with a spoon, but do not use a mixer. This will keep the shredded mince in flakes. Pour the mixture into the bacon-lined roasting pan. Fold the tops of the bacon slices over the mixture and cover the surface with more bacon slices. Bake at 160°C for about 2 hours. The internal temperature should be 95°C. Apple compote is a great side dish.