John Myers
Contents
show
Palatinate Greeting
The perfect palatinate greeting recipe with a picture and simple step-by-step instructions.
For the mashed potatoes
- 6 size Potatoes
- 1 large Onion
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 Pr Sugar
- 2 tbsp Oil
- 150 ml Water
- 150 ml Milk hot
Palatinate Saumagen
- 3 disc Palatinate Saumagen
- Ask the butcher, but it is also offered over the Internet
Filler
- 1 Can Filling or potato sausage
- There is e.g. REWE
- Alternative would be
- 250 gr Liver sausage in a ring
- 250 gr Black pudding in the ring
- For the mashed potatoes, wash, peel and dice the potatoes.
- Sprinkle the cubes with the spices and place in a pan.
- Pour some oil over and mix.
- Sear it on the highest setting with the lid closed.
- Remove the lid and turn the potatoes in the pan.
- Deglaze with water and put the lid back on. Reduce the heat a little.
- After about 15 minutes, remove the lid and continue frying the potatoes.
- In the meantime you can cut the onion into fine cubes.
- Add the onion cubes to the potatoes, fold in and let fry.
- When the potatoes are done, remove the pan from the heat, pour the warm milk over it and mash.
the Saumagen
- If necessary, cut the stomach into 3 thick slices and fry until golden brown on both sides
the filler or the potato sausage
- Take the filling / potato sausage out of the tin and heat it in a small pan. If you can’t get a filler, you can make it yourself: Cut the black pudding into small cubes and fry them, then free the liver sausage from the intestines and add to the black pudding cubes and continue to fry. The liver sausage will run. Mix everything together well and you’re done.
- Arrange the mashed potatoes, the sour stomach and the filler on a plate and serve. A cold beer goes well with it.
Facebook Comments