Knackwurst im Kartoffelteig
A Knackwurst tugged into potato dumpling dough, crispy fried and served with curry ketchup. A German twist on the classic American corn dog. Pairs well with a salad and red cabbage.
Region Germany
Servings 4 People
Ingredients
- 1 package German potato dumpling mix, half and half
- 4 whole knackwurst sausages
- 1 tsp salt and pepper to taste
- 5 cups vegetable oil for frying
Instructions
- Prepare the dumpling dough per package directions. Add salt and pepper to taste. Shape the dough into lengthwise portions with your hands. Lay one sausage per portion into the dough so that it becomes completely encased by the dough. Add oil to a pan and slowly bake the sausages until the outer dough is golden brown. Pairs well with a side salad or other summertime favorites.
