Peasant Potato Cones

Last Updated on October 27, 2024

Cooked, drained potato doughnuts served with braised, sweet and sour cabbage set with browned sausage rolls. Dish served garnished with fried onions.

Ingredients:

500 g of boiled potatoes 500 g of sauerkraut 250 g ostrava sausage 100 g of coarse flour 50 g semolina 2 pcs onions 1 pc eggs fat water

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pepper sugar salt

Procedure:

Gratify the potatoes, which have been boiled the day before, sprinkle flour and semolina over them on a rolling pin, sprinkle salt over them, make a well in the middle, beat out the egg, work out the potato dough, which must be firm

From the potato dough roll out long rolls, from which you then cut the doughnuts

Boil the doughnuts in lightly salted water for 4-5 minutes, drain, leave to drain

Simmer the cabbage in the lard, sweeten it slightly, pepper it

Fry the sausage slices in the lard and mix with the sauteed cabbage

Distribute the doughnuts on plates, mix with the cabbage and sausage, sprinkle with fried onions and serve.