are prepared from raw and grated potatoes, which sould be quite starchy, so that after squeezing out the water the starch can be collected and added back to the potato dough, a few eggs, a little seasoning and the dough is ready to be stuffed....
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are prepared from raw and grated potatoes, which sould be quite starchy, so that after squeezing out the water the starch can be collected and added back to the potato dough, a few eggs, a little seasoning and the dough is ready to be stuffed. The stuffing differs from region to region and consists most of the time of German countryside liver sausage or well spiced minced meat, a combination of both of them or an own creation of either one of them. We stick to the choice of my grand mother, wich she used over all the years while she cared so much and lovingly cooked for us, she always preferred a hearty homemade liver sausage.