Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1 kg potato (s)
- 1 liter water
- 400 g sausae (huntin sausae)
- 2 teaspoons vegetable stock, clear, instant
- 0.5 teaspoon ½ salt
- 1 teaspoon black pepper from the mill
- 3 teaspoons dill tips
- 6 grains allspice
- 3 bay leaves
- 200 g sour cream
- 5 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Cook with about 1 liter of water. Bring the allspice, bay leaves, salt, pepper and the vegetable stock powder to the boil.
- In the meantime, cut the Jagdwurst into small cubes and boil the eggs hard. Peel the eggs and cut into slices with the egg cutter. Now gently whisk the cooked potatoes with a whisk until the desired consistency is achieved.
- Now the allspice grains and bay leaves can be fished out. Add the hunting sausage and the sour cream to the pan so that they can warm up (do not boil anymore!). Stir in the dill tips well and finally fold in the eggs carefully. Season everything again to taste and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below