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.
Bubenspitzle can be served as a side dish or as a stand-alone dish with sauerkraut.
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