Ingredients with Measurements:
- 1 lb Sønderjysk Spegepølse (smoked sausage)
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick skillet
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, egg, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the hot oil. Flatten the mixture with the back of the spoon to form a pancake shape.
4. Fry the potato pancakes for 3-4 minutes on each side or until golden brown and crispy. Use tongs to flip the pancakes.
5. Once the potato pancakes are cooked, transfer them to a paper towel-lined plate to remove excess oil.
6. In the same skillet, add the Sønderjysk Spegepølse and cook for 5-7 minutes or until heated through.
7. Serve the Sønderjysk Spegepølse and potato pancakes together on a plate.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet heat: medium-high
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 29g
- Protein: 14g
Substitutions for ingredients:
- You can substitute the Sønderjysk Spegepølse with any smoked sausage of your choice.
- You can use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
Variations:
- You can add chopped herbs like parsley or chives to the potato mixture for added flavor.
- You can also add grated cheese to the potato mixture for a cheesy twist.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated potatoes before mixing them with the other ingredients. This will prevent the potato pancakes from becoming soggy.
- Use a non-stick skillet to prevent the potato pancakes from sticking to the pan.
- Serve the potato pancakes and Sønderjysk Spegepølse hot for the best flavor.
Storage instructions:
- You can store any leftover potato pancakes and Sønderjysk Spegepølse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potato pancakes and Sønderjysk Spegepølse, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the potato pancakes and Sønderjysk Spegepølse on a rustic wooden board for a cozy and inviting presentation.
Garnishes:
- You can garnish the dish with chopped parsley or chives for added color and flavor.
Pairings:
- This dish pairs well with a side of sautéed vegetables like green beans or carrots.
Suggested side dishes:
- A side of mixed greens salad with a light vinaigrette dressing would complement this dish well.
Troubleshooting advice:
- If the potato pancakes are not holding together, add more flour to the mixture to bind the ingredients together.
Food safety advice:
- Make sure to cook the Sønderjysk Spegepølse to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sønderjysk Spegepølse is a traditional Danish smoked sausage that originated in the southern region of Denmark called Sønderjylland.
Flavor profiles:
- The Sønderjysk Spegepølse has a smoky and savory flavor that pairs well with the crispy and slightly sweet potato pancakes.
Serving suggestions:
- Serve this dish as a hearty breakfast or brunch option.
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Region: Danish