Pinzgauer Specialities to cook by yourself

"Erdäpfelnidei" made of potatoes with Sauerkraut

Recipe for 4 portions

Ingredients:

"Erdäpfelnidei":

  • 800 g potatoes (floury)
  • 0,5 tsp. salt
  • 1 finger twist ground nutmeg
  • 2 pc. eggs
  • 200 g flour
  • clarified butter for cooking

Sauerkraut:

  • 500 g Sauerkraut
  • 1 finger twist salt
  • 60 g bacon
  • 1 finger twist caraway seeds
  • 1 pc. bayleaf
  • 1 finger twist sugar
  • 5 pcs. juniper berries
  • 1 pc. onion
  • 1 tsp. butter
  • 1 pc. garic clove
  • 250 ml consommè
  • 1 finger twist pepper

And so it suceeds:

  • Dice bacon, shell onion and garlic and hackle them
  • sweat them with butter, add sugar and stir it
  • wash the Sauerkraut in a colander, squeeze it and roast it in a pan
  • douse with consommé
  • add caraway, juniper berries and bay leaf
  • taste with salt and pepper
  • wash potatoes and boil them in plenty saltwater
  • shell potatoes and press them through a ricer
  • add salt, nutmeg, flour and eggs
  • knead well
  • roll dough into sausages the size of a thumb, cut off 3 cm pieces
  • bake in clarified butter until they are golden yellow
  • allow the "Erdäpfelnidei" to drop off onto kitchen roll and serve them with Sauerkraut.

Have a lot of fun and success with cooking and enjoy your meal!

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