Sheet Dippelappe

With black pudding

Sheet metal dippel cap with rhine hessian Kavier

Grated cake on a plate? Sure, with a so-called "saute cake" you can quickly produce several small tapas. With this recipe, the "Dippelappe" be refined with blood sausage.

Ingredients / Shopping
Sheet grinding cake for a sheet

  • 6 - 8 servings
  • 1.3 kg of potatoes
  • 2 onions
  • 4 eggs
  • 6 tbsp oatmeal
  • 200 g of sour cream
  • 1 tbsp dried marjoram
  • 1 tsp pepper
  • 1-2 teaspoons salt
  • Pinch of nutmeg
  • 50 g of liquid salted butter, black pudding caviar
  • 600 g black pudding, finely diced
  • 4 finely diced red onion
  • 1 teaspoon dried marjoram
  • 1 tsp powdered sugar
  • 1 tbsp butter
  • 1 sweet apple

Sheet Reibekuchen:
Finely grate potatoes and onions and squeeze out in a tea towel. Mix with the remaining ingredients and season to taste.
Mix the mass with the remaining ingredients and smooth on a baking tray with baking paper. Bake in a preheated oven at 220 ° C for 25 minutes until golden brown. Brush with salted butter and brown for another 2 minutes.

Blutwurstkavier:
Finely chop the black pudding and onions. Melt the butter at 2/3 stove power in the pan. Sweat spices and chopped onion in it. Dust with icing sugar. Then add crushed blood sausage and sweat briefly. Cut sheet grated biscuits into beer-sized pieces. Put the black caviar mixture in the same way as a spoon between the still warm potato wedges. To serve, pile several of them on top of each other, garnish with fresh herbs and a little sweet apple / pear. Happy applesauce to hand.

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