Potato doughnuts with colourful side dishes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   In the meantime heat the roast mixture. Deglaze with wine and 100 ml water, bring to the boil and boil down over high heat for about 10 minutes until halfway through. Remove the pan from the heat and clean butter in SPaprika, wash and cut into bite-sized pieces. Clean the mushrooms with a brush or kitchen paper and, depending on size, cut them in half or quarters. Gradually fold in the pieces. 75 ml water, 1 pinch of salt and 30 g fat. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Put it into a bowl, knead 1 egg and let it cool down a bit. Remove the stems of the peppers, scrape out the inside. Wash the peppers and cut into rings. Cook in the boiling broth for about 8 minutes. Drain and collect the broth. Peel, wash and roughly grate the potatoes. Knead the rest of the egg into the dough, then add the potatoes and baking powder. Season mixture with salt, pepper and nutmeg. Heat vegetable fat. Cut off small doughnuts with 2 tablespoons and bake each about 5 pieces in hot fat for about 10 minutes until golden brown. Turn halfway through. Keep the finished doughnuts warm. Put 2 sausages on skewers, slightly bent. Fry them in hot oil for about 3 minutes on each side. Bring mustard cream sauce and 1/8 litre paprika stock to the boil, season if necessary. Warm up the paprika in the rest of the heated fat while swivelling. Arrange vegetables, some doughnuts, sausage skewers and some sauce on plates. Garnish with parsley and sprinkle with nutmeg. Sprinkle the rest of the sauce with chopped parsley and serve with the remaining doughnuts.

2. 2

   Preparation time approx. 1 hour

3. 3

   / 28.07 protein/ 66.47 fat/ 36.02 carbohydrate