by Editorial Staff


Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)


  • 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


  1. Press the potatoes, boiled 1-2 days beforehand, through a potato press and then knead into a firm dough with the flour, egg, salt and nutmeg. Shape sausages as long and as thick as a finger on a floured baking board with the flat of your hand. Fry these in a pan with a little lard until golden yellow.
  2. Bubenspitzle can be served as a side dish or as a stand-alone dish with sauerkraut.

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