Rhenish-style Bang
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Dough for potato pancakes (cooling shelf), 2 buckets full
- 3 onion (s)
- 2 egg (s)
- 1 teaspoon, leveled paprika powder, hotter than rose
- 1 teaspoon, leveled pepper, black
- 200 g bacon (breakfast bacon)
- 2 sausages (sausages)
- 2 thin sausages
- 75 ml water
Print Recipe
Pin Recipe Instructions
- Place the raw potato batter in a large bowl. Peel and dice the onions. Mix together with the eggs, water, pepper and paprika powder with a hand mixer into the batter. Cut the sausages into thin slices and fold them into the batter with a wooden spoon. Line an ovenproof dish (deeper than flat) with the bacon - greasing is not necessary. Pour half of the potato sausage batter into the pan. Place the narrow sausages on the dough. Pour the other half of the dough into the mold and smooth it out.
- Cook in the preheated oven on the lowest rack at 180 ° C top / bottom heat for approx. 2 to 2 1/2 hours. In the last 30 minutes of the baking time, switch the oven down to 200 ° C top / bottom heat so that a beautiful, golden crust is created. Serve hot.
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