John Myers
Ingredients for 4 servings:
- 6 large floury potatoes
- Water, for cooking
- some salt
- 1 egg(s)
- 1 tsp salt
- some nutmeg, grated
- n. B. Flour, for binding
- Clarified butter, for frying
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Grandma’s specialty
Wash and peel the floury potatoes, cut into quarters, and boil in a pot with water and a little salt for 15 minutes, just like boiled potatoes, until soft. Drain the water and press the potatoes into a large bowl with a potato ricer. Mix well with a wooden spoon along with 1 egg, 1 teaspoon of salt, a little grated nutmeg, and the flour. Continue kneading in the flour until the dough has the consistency you need to roll into a roll with floured hands. Cut 5cm sausages from each roll and fry them in a pan with hot clarified butter until golden brown. My tip: We serve this with wine sauerkraut with pork belly and grilled sausages.
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