Sausages in potato dough

Ingredients for 4 servings:

• 10 short Bockwurst sausages, also known as poultry Bockwurst sausages, from the jar (2 jars)
• 80 g butter
• 200 g flour, more if needed
• 2 potatoes, boiled, cooled
• 2 eggs
• e.g. breadcrumbs
• ½ tsp salt
• ½ tsp nutmeg, freshly grated
• some pepper
• n. B. Oil for frying
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Remove the frankfurters from the jars and let them dry. Separate the eggs. Place the egg whites in a shallow bowl and beat in some air with a fork. Grate the cold potatoes and sift the flour. Place the egg yolks in a bowl with the softened butter, flour, potatoes, salt, pepper, and fresh nutmeg and knead into a dough. Taste and season to taste. If the dough is sticky, add a little flour and then chill for 30 minutes. Lightly flour the work surface and roll out the dough. Place the sausages on the dough, cut out a rectangle for each one with enough space, roll the sausage in it, and knead the ends together. This dough is enough for all 10 sausages! It takes a bit of practice at first to find the right amount. Once all the sausages are rolled in the batter, coat them first in the egg whites and then in the breadcrumbs. Heat a large pan with oil and fry the sausages until golden brown on all sides. Serve with a mixed salad and, if you’re a kid, ketchup. We like to take the sausages with us on outings, or freeze leftovers and reheat them later in the air fryer.