German Potato Speciality from the Rhineland – Doeppekooche, Kesselsknall or Uhles

Do you know the Rhineland? It is the region around Dusseldorf Cologne, Bonn and Koblenz and further down. It is one of the most pittoresque and unique regions of Germany indeed. You can find old castles, wineries, loveley old towns and villages and everything which are attributes of the German culture and tradition. There can be found many traditional dishes such as the one here: The “Uhles” or “Kesselsknall” or “Doeppekooche”.
It is a hearty and zesty meal consisting of potatoes and special sausages, called Mettwurst.
It is difficult to find them here but I found a website which offers a big variety of German sausages.
Click here to see what they offer or go to https://www.bavariasausage.com/

Ingredients
2,5 kg potatoes, floury potatoes are better than the waxy ones, dont use new, fresh potatoes

4 onions, chopped, some chopped garlic (if you like)
150 g German smoked bacon (Speck), chopped
some cooking oil, to fry the onions
some lard
4 sausages (Mettwürste), slice them or leave as whole or smoked bratwurst
These sausages are raw and made out of pork or partially beef minced meat; preserved through smoke or just dried; similiar to the Italian sausages. Used in stews and soups (Eintopf = everything cooked in one pot)), combined with Sauerkraut and potatoes.
If you cannot find them in the USA use the Smoked Bratwurst instead
2 eggs
salt and pepper, ground nutmeg
1 jar apple sauce, 700g

How to make it

– Peel potatoes
– Grind the potatoes by using a grater and grind 2 onions too, add garlic if used. If the potato mix should turn brownish, just stir it again. Some use sulfur powder to prevent  that but it is not really necessary. I prefer it completely naturally and sulfur always leaves some taste.
– Now you must add salt and pepper (not later because the potatoes wont take up the salt anymore). Calculate 1 teaspoon salt for 1kg potato.
– Adding eggs: The dish will become more m ushy when adding NO eggs. You would add eggs if you want the dish dry. Mix in the eggs with 2 tablespoons flour.
Use a fire resitant pot with  a lid and rub the inside with lard, add a hint of oil. You can layer the inside of the pot with the Speck (bacon) but you don’t have to.
– Place the sausages in the middle or mix in the sliced sausages
– Bake it for at least 2 hours in the oven (220 degrees or 425 f); increase the temperature a bit for the last 20 minutes to get a nice crust
– Serve it with apple sauce or with endive salad

They show a vido here how to make it but it is in German:

http://www.chefkoch.de/rezepte/1574021264947476/Rheinischer-Doeppekooche.html

I love Hanuta, it’s the best sweet snack!

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About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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