John Myers
Contents
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Ingredients
Potato Mass:
- 650 g Boiled potatoes, peeled from the day before
- 70 g Semola di Grano Duro (durum wheat flour)
- Alternatively 35 g durum wheat semolina and 35 g flour type 550
- 1 Egg yolk
- 3 tbsp go. Chives
- Pepper salt
Filling 1:
- 200 g Blood sausage
- 1 middle Onion
- 4 tbsp Ketchup
Filling 2:
- 150 g Onion sausage
- 1 middle Onion
- 70 g Cream cheese with herbs
- 20 g Gouda in one piece (elongated stick)
Hood:
- 1 Egg white (rest of the egg in the potato dough)
- 1 Egg
- Pepper salt
- 80 g Gouda cheese
Cucumber salad:
- 2 Piece Small cucumber
- Pepper salt
- 60 g Creme fraiche Cheese
- 60 g Yogurt
- 3 tbsp Bianco balsamic vinegar
- Sugar, amount to your own taste
- 1 tbsp go. Dill chopped TK
Instructions
Potato Batter:
- Press the potatoes from the day before through the potato press, place in a bowl, mix with all other ingredients and then knead briefly with your hands. Wrap the dough in foil and place in the refrigerator for 15 minutes.
Preparation of filling 1 + 2:
- Peel the onions and dice them. Peel off blood sausage skin and cut into slices. Also press the onion sausage out of the skin or packaging. Put both types of sausage with 1 diced onion each in a pan, heat and stir the coarse pieces of sausage to a spreadable mass. If it is slightly crumbly, it is also ok. It just shouldn't contain any chunky pieces. Remove the pans from the heat and let them cool down very slightly.
Completion:
- Butter a casserole dish (approx. 16 x 25 cm) very thickly on the bottom. Preheat the oven to 200 ° convection
- Divide the dough into 2 equal portions and first roll out one on a larger piece of baking paper into a rectangle measuring 18 x 23 cm. Always moisten the rolling pin a little in between. For the roll with the filling 1, distribute the black pudding mass on the rolled out sheet of dough and then coat the surface with ketchup (see link at the end of the recipe). Then, using the parchment paper, roll up the plate from one of the narrow sides, applying light pressure. In the end, the seam should be on the underside. Then slide a spatula under the roll, remove it from the paper and place it lengthways in the baking dish.
- For the roll with the 2nd filling, roll out an equally large sheet of dough from the remaining dough portion on a new piece of baking paper and first coat it with the herb cream cheese. Then spread the sausage mass on top and place the cheese stick on one of the narrow sides close to the edge. From this side, roll everything up again using paper and place it in the mold as with roll 1.
- Coarsely grate the 80 g Gouda cheese. Whisk the remaining egg white (from the egg of the potato mixture) with the whole egg, lightly pepper and salt and pour over the two rolls. Excess can stagnate around the rolls when baking and become slightly crispy ... delicious ... Finally, spread the cheese thickly over the entire surface and slide the mold into the oven on the 2nd rail from the bottom for 25 minutes.
Salad:
- In the meantime, wash the cucumbers and cut them into thin slices. Put in a bowl, season with pepper and salt and mix with crème fraîche and yoghurt. Finally season with vinegar and sugar and fold in the dill. (Mini cucumbers are particularly good for this. The peel does not necessarily have to be peeled off, and they have a fairly firm inner workings, which is therefore not as "limp" as with large ones. This also saves you from scratching out the kernels.
- Then arrange everything together, give the dish a "basic name" and ............. the "leftover food" is ready ............. . you don't have to rub the family under the nose ..... ;-)))))
- The link for ketchup: Make ketchup yourself ............. it's not rocket science and it's worth it, because you know what's inside.
