Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s), boiled, from the day before
- 500g flour
- 1 egg (s)
- nutmeg
- salt
- Lard for frying
- possibly sauerkraut
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Press the boiled potatoes through a potato press.
- On a floured work surface, knead the pressed potatoes with flour, egg, salt, and a pinch of nutmeg into a firm dough.
- Shape the dough into finger-thick sausages on the floured surface using the flat of your hand.
- Heat lard in a pan over medium-high heat. Fry the sausages for 5-10 minutes, turning occasionally, until golden yellow on all sides.
- Serve as a side dish or as a standalone dish with sauerkraut.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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