in Germany

Knipp with fried egg and potatoes

updated

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Ingredients for 6 servings:

  • 1 kg blood sausage (Knipp)
  • 1 ½ kg potatoes, new
  • 6 gherkins
  • 6 eggs
  • 1 onion(s)
  • Parsley, fresh
  • salt and pepper
  • 200 g bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins on until tender. Slice the Knipp (spiced potatoes), fry until crispy, then cut them into pieces and continue frying. Dice the bacon and onion and fry them as well. Season with pepper and salt if desired (if the bacon isn’t already salty enough). Add the parsley. In another pan, fry the eggs until fried and season with salt. Slice the cooked potatoes and fill them with the bacon and onion mixture. Serve with the Knipp (spiced potatoes), the fried egg, and the pickled gherkin. Watch the video here: https://www.youtube.com/watch?v=2IzpSjSomVs

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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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