Ingredients with Measurements:
- 1 pound Ahle Wurst (smoked sausage)
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet
- Grater
Step-by-step instructions:
1. Cut the Ahle Wurst into thin slices and set aside.
2. In a large bowl, mix together the grated potatoes, grated onion, egg, flour, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Drop spoonfuls of the potato mixture into the hot oil and flatten with a spatula to form pancakes.
5. Cook the potato pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In the same skillet, fry the Ahle Wurst slices until they are browned and crispy.
8. Serve the Ahle Wurst slices on top of the potato pancakes.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of smoked sausage instead of Ahle Wurst.
- You can substitute the all-purpose flour with gluten-free flour.
Variations:
- You can add chopped herbs or spices to the potato mixture for extra flavor.
- You can serve the Ahle Wurst and potato pancakes with a side of sauerkraut or applesauce.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated potatoes before mixing them with the other ingredients.
- Use a non-stick skillet to prevent the potato pancakes from sticking.
- Keep the cooked potato pancakes warm in the oven while you fry the Ahle Wurst slices.
Storage instructions:
- Store any leftover Ahle Wurst and potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Ahle Wurst and potato pancakes in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Ahle Wurst and potato pancakes on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- German beer or white wine
Suggested side dishes:
- Sauerkraut or applesauce
Troubleshooting advice:
- If the potato pancakes are too wet, add more flour to the mixture.
- If the potato pancakes are falling apart, add another egg to the mixture.
Food safety advice:
- Make sure to cook the Ahle Wurst and potato pancakes to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Ahle Wurst is a type of smoked sausage that originated in Germany.
Flavor profiles:
- Smoky, savory, and crispy
Serving suggestions:
- Serve the Ahle Wurst and potato pancakes as a main dish for lunch or dinner.
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Region: German