Summary

Ingredients

• 1 kg potato (s)
• 1 pair garlic sausage, Turkish (sucuk)
• 450 g sauerkraut, ready-made from the ba
• 2 onions)
• 1 tablespoon flour
• 3 egg (s)
• Salt and pepper from the mill
• Nutmeg, freshly grated
• Vegetable oil

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Instructions

1. Peel the potatoes and grate them finely with an onion, squeeze the raw potatoes well in a sieve and collect the liquid in a large bowl and leave to rest for about 10 minutes.
2. In the meantime, cut the sucuk into small pieces and heat it in a coated pan until the fat comes out, then remove from the pan and set aside. Halve an onion, cut the halves into thin slices and fry them in the fat from the sucuk until translucent.
3. Also squeeze the sauerkraut well in a sieve. Carefully drain the potato liquid from the large bowl so that the potato starch stays on the bottom. Add the potatoes, sausage, sauerkraut, onions, flour and eggs, mix everything well and season with salt, pepper and nutmeg.
4. Heat a 20 cm pan with a little vegetable oil. Spread ¼ of the potato dough in the pan and press down, fry over medium heat for about 5 minutes. Now place a plate on the potato pancake, hold it tightly and turn the pan, put some oil back into the pan, let the potato pancake slide back into the pan and fry on the other side for about 4 minutes.
5. Do the same with the rest of the potato dough.
6. A mixed salad tastes very good with these potato pancakes.