Summary

Ingredients

• 6 large potatoes, floury
• Water, for boiling
• a bit salt

For the dough:

• 1 egg (s)
• 1 teaspoon salt
• some nutmeg, grated
• flour, for binding
• Clarified butter, for frying

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Instructions

1. Wash and peel the floury potatoes and cut into quarters in a saucepan with water and a little salt and cook for 15 minutes like boiled potatoes until soft. Then pour off the water and press the potatoes into a large bowl with a potato press and mix well with 1 egg, 1 teaspoon salt, some nutmeg (grated) and flour with a wooden spoon.
2. Knead in the flour until the dough has the consistency to be rolled into rolls with floured hands.
3. Cut off 5 cm long sausages from the rolls and bake them in a pan with hot clarified butter until golden brown.
4. My advice:
5. We serve wine sauerkraut with pork belly and grilled sausages.