en de it

Flat potato cakes with sauerkraut, farm sausage and mustard butter

A typical South Tyrolean potato dish


Peel the potatoes, cut into pieces and cook until soft. Strain through a sieve while still hot, allow to cool slightly. Melt the butter and add to the potatoes along with the egg yolk and salt; mix thoroughly until smooth. Allow to cool thoroughly. Then knead the flour and anise into the potato mixture and roll out the dough until it is 1-2 mm thick. Cut out circles and fry in hot oil. Bring the vegetable stock to the boil, stir in the butter, season with mustard and salt and keep warm. Wash the sauerkraut, add the juniper berries, peppercorns, caraway and bay leaf, season with salt and cook for 1.5 hours. Heat the butter and sauté the onions and garlic in it, dust with flour and sauté until transparent. Stir the roux into the sauerkraut. Arrange the sauerkraut and potato cakes on a plate, slice the farm sausage and place on the sauerkraut, pour mustard butter over the whole.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Flat potato cakes
150 g mealy South Tyrolean potatoes
½ dsp butter
½ egg yolk
50 g flour
½ tsp anise

Mustard butter
20 g Dijon mustard
60 g vegetable stock
120 g cold butter

250 g sauerkraut
2 juniper berries
3 peppercorns
½ tsp caraway
½ bay leaf
50 g onions, finely chopped
1 garlic cloves, finely chopped
25 g butter
½ dsp flour

1 farm or home-made sausages, cooked
Flat potato cakes
300 g mealy South Tyrolean potatoes
1 dsp butter
1 egg yolk
100 g flour
1 tsp anise

Mustard butter
40 g Dijon mustard
120 g vegetable stock
240 g cold butter

500 g sauerkraut
3 juniper berries
5 peppercorns
1 tsp caraway
1 bay leaf
100 g onions, finely chopped
2 garlic cloves, finely chopped
50 g butter
1 dsp flour

2 farm or home-made sausages, cooked
Flat potato cakes
600 g mealy South Tyrolean potatoes
2 dsp butter
2 egg yolks
200 g flour
2 tsp anise

Mustard butter
80 g Dijon mustard
240 g vegetable stock
480 g cold butter

1 kg sauerkraut
6 juniper berries
10 peppercorns
2 tsp caraway
2 bay leaves
200 g onions, finely chopped
4 garlic cloves, finely chopped
100 g butter
2 dsp flour

4 farm or home-made sausages, cooked
This recipe comes from
Mayr family
Via N.-Amhof 6, 39030 Colle/Valle di Casies