The potatoes are boiled the day before and left for one night. Next, they are peeled and turned with the meat through the fine disc of the meat grinder. This goes into a suitable bowl and is blended with the fat and egg yolks to make a crowd. Finally, nutmeg, salt, pepper and marjoram are stirred in.
Select the kitchen herbs, rinse, finely chop and mix. Depending on your needs, you can then bind the quantity with a little breadcrumbs. It is then formed into sausage rolls with wet hands, which are first dipped in flour, then in eggs beaten with a little water and finally in breadcrumbs. Bake in floating fat until done, drain well and serve with parsley leaves.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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