Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Halve the pears, core and cut into pieces.
Halve the vanilla pod, scrape out the seeds. Place the vanilla seeds and pod in a pan along with the pears, sugar and lemon juice, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Remove the vanilla pod, puree, cover and set aside.
Peel the potatoes, grate them into a bowl, add the flour and salt, mix. Rub the mixture between your hands.
Melt half of the butter in a wide frying pan. Add the potato mixture, fry until the potatoes begin to brown. Fry over a low heat for approx. 30 mins. until light brown, turning occasionally with a spatula. Every so often, add a piece of the remaining butter. Stir until lumps begin to form. Remove the maluns, peel the Salsiz sausage and cut into cubes, fry in the same pan until crispy, mix into the maluns. Serve with the pear puree.
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