Summary

Ingredients

• 800 g potato (s), floury cookin
• 100 g potato flour
• 1 large egg (s)
• salt and pepper
• nutmeg
• Marjoram, dried
• 200 g jerky meat, diced into small pieces
• 1 large onion (s)
• 40 g butter
• 40 grams flour
• 500 ml milk
• 500 ml meat stock
• 1 bunch parsley, or frozen goods
• some clarified butter, for frying

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Instructions

1. Boil the potatoes for 30 minutes, let them cool down a bit, peel them and press them through the potato press. Knead well with the potato flour, egg and the spices and let rest until the sauce is ready.
2. For the sauce, leave out the bacon cubes in the butter. Dice the onion and add to the bacon, let it become translucent. Now dust the flour over it and pour in the milk and meat broth while stirring vigorously. Let simmer for 7 minutes.
3. Shape the potato mixture into rolls the size of a finger and fry them brown on all sides in clarified butter over medium heat.
4. Chop the parsley and add to the sauce, season with salt and pepper. Serve the rascals with the sauce.
5. I deliberately specified a large amount of sauce, because we eat it with a spoon after dinner.