Bremer Knipp with Fried Potatoes

Name: Bremer Knipp with Fried Potatoes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Ingredients: 800 g waxy potatoes (boiled the day before); 2 piece Onions; 3 tbsp Clarified butter; 1 tsp Salt; Pepper to taste; 600 g Knipp (Bremen groat sausage); 4 piece Pickled gherkins; 200 g Apple sauce; 4 slice Dark rye bread

A German classic from Bremen: Knipp is the Bremen groat sausage made from oat groats, pork and liver, which butchers in and around Bremen sell ready-made. In the pan it is broken up and fried until it is dark and crisp on the outside, while the fried potatoes turn golden brown alongside. Pickled gherkins and a dollop of apple sauce set the fresh, sharp counterpoint.

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Cook time

37 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

780 kcal

Calories

21 g

Protein

39 g

Fat

83 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.10 · ~€0.55/serving

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Instructions

1
Peel the potatoes boiled the day before and cut them into slices about 5 mm thick. Peel the onions and cut them into fine rings.
2
Heat 2 tbsp of the clarified butter in a large frying pan and put the potato slices in side by side. Fry them over a medium to high heat and only turn them once the underside is golden brown.
3
Mix in the onion rings and carry on frying everything until the potatoes are crisp all over and the onions are golden brown. Season with salt and pepper.
4
Meanwhile, take the Knipp out of its skin and put it into a second pan with the remaining clarified butter.
5
Break the mixture up over a medium heat with the spatula, spread it out flat and fry it, turning it several times, until it is crisp and brown all over and cooked right through.
6
Arrange the Knipp and the fried potatoes on warmed plates. Cut the pickled gherkins into fans and serve them with the apple sauce and the dark rye bread.