Swabian Striezel, Härtsfeld Specialty
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg potato (s), floury cooking
- 3 egg (s)
- 0.5 kg ½ flour
- 1 teaspoon salt
- 1 pinch (s) nutmeg
- 1 pinch (s) pepper
- 250 ml cream
- Margarine for greasing
Print Recipe
Pin Recipe Instructions
- Boil and peel the potatoes. Then mash it while still warm (preferably with a spaetzle press). Let the potatoes cool down. Pile the mashed potatoes on the work surface and form a hollow in the middle. Paste the eggs with the spices. Mix in the flour and knead the dough until it no longer sticks to your finger. (The amount of flour depends very much on the potatoes, keep adding flour until the dough is no longer sticky.)
- Sausages 2 cm thick are now formed from the potato dough and rolled out. The sausages are then placed in a pre-greased baking dish. This can also be done in two layers (top row across).
- The Striezel are now generously coated with cream and baked in a preheated oven at 180 ° C for about 45 minutes. After 15 minutes, the Striezel is again coated with cream and the remaining cream is poured over it. The Striezel are ready as soon as a crust has formed on top and the color is golden yellow.
- Sauerkraut and roast pork go best with it.
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