Potato – Maultaschen with Sausage Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg jacket potato (s), floury boiling (from the day before)
- 1 egg (s)
- 150 g flour, possibly a little more
- 4 onion (s)
- 4 Bratwurst, raw
- 250 g sour cream
- 50 g butter / clarified butter
- salt and pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- Finely grate the boiled potatoes, knead in the egg and flour, season with salt and pepper and quickly knead into a smooth dough. Shape this dough into a roll about 6 cm in diameter.
- For the filling, press the bratwurst mixture out of the skin and place it in a hot pan together with the onion cubes and fry in a tablespoon of fat. Season with salt and pepper, or, depending on your taste, with herbs (e.g. parsley, marjoram, chervil).
- Now cut the potato roll into 8 slices. Roll out each slice to a thickness of approx. 2 mm and brush each with a tablespoon of sour cream. Now place part of the filling on each slice (approx. 2 - 3 tablespoons per slice). Press the cookies together in a crescent shape and layer them in a greased baking tray. Brush with the heated butter (clarified butter).
- Place the form in an oven preheated to 200 degrees and bake for about 35 to 40 minutes until golden brown.
- It goes well with sauerkraut or a mixed salad.
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