Knackwurst in potato dumpling dough
Fully cooked smoked sausage wrapped in potato dumpling dough and slowly fried to a golden crust.
Active time40 min
Cooking30 min
Total1 hResting : 5 min
Add to my week
Loading your week…
Ingredients
- 1200 ml frying oil
- 80 g curry ketchup
- 600 g fresh uncooked half-raw half-cooked potato dumpling dough
- ≈ ¼ tsp ground black pepper
- 1 g fine salt
- 400 g fully cooked smoked knackwurst with edible casing
Preparation
Pat the sausages dry, retaining their edible casing. Work the fresh dough with the salt and pepper without adding water. Distribute the dough between the sausages to coat them evenly. Enclose each completely, sealing the joins with slightly damp hands. Keep the dough no thicker than 8 mm. If needed, divide the sausages and their dough proportionally before shaping fully sealed shorter parcels.
600 g fresh uncooked half-raw half-cooked potato dumpling dough≈ ¼ tsp ground black pepper1 g fine salt400 g fully cooked smoked knackwurst with edible casing- bowl
Heat the oil to 160 °C in a stable deep saucepan no more than half full. Fry small batches for about 15 min, turning gently: the crust should turn golden without burning and the dough should be tender and fully cooked, with no floury centre. Check for a core temperature of 75 °C held for 30 s. Continue over moderate heat if needed until the dough and centre are cooked. Do not crowd the pan. Allow the oil to return to temperature between batches.
1200 ml frying oil- Deep saucepan
- Oil thermometer
- Food probe
- Tongs
Drain on a rack and rest for 5 min. Cut the cooked parcels into pieces and serve with the curry ketchup.
80 g curry ketchup- Rack
- knife
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration