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Vogelsberg Beulches

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Ingredients for 4 servings:

  • ½ kg potatoes
  • 2 stalk(s) leeks
  • 250 g sausage (Cervelat) or roast leftovers
  • 250 g salted meat, lean
  • 2 eggs
  • 1 cup breadcrumbs
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Upper Hessian specialty

Grate peeled potatoes. Finely slice the white part of the leek, finely dice the salted meat, cut any sausage or roast leftovers into small cubes, and add breadcrumbs. Mix everything with the eggs and seasonings and fill into small linen bags (10 x 30 cm), tie them up. Boil in salted water for 1 hour. Refresh and squeeze the contents out of the bags. Serve with a delicious gravy or a light leek and jerked meat sauce. Slice any leftover beef gravy the next day and fry in butter.

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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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