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Sausages in potato dough

updated

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Ingredients for 1 servings:

  • 300 g potatoes, mainly waxy
  • 40 g flour
  • 1 egg(s), separated
  • Salt and pepper, nutmeg
  • lemon juice
  • oil
  • 1 slice(s) cheese (Chester)
  • 1 sausage (Wiener)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their skins, peel immediately, and grate them. Knead into a dough with flour, egg yolk, and 1/2 egg white. Season carefully with salt, pepper, nutmeg, and lemon juice. Spread out a large piece of aluminum foil. Brush with oil, place the dough on it, and roll it out into a 1 cm thick rectangle. The rectangle should be longer than the sausage and four times as wide. Brush with the remaining egg white. Cover the piece of dough with the cheese slice and the sausage. Fold the dough over the sausage, overlapping the two open ends, and press firmly together. Heat the oil in a non-stick pan. Fry the parcel over low heat until golden brown on all sides.

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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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