Kartoffelgugelhupf with Blood Sausage Dip
Kartoffelgugelhupf with Blood Sausage Dip is a savory German-inspired potato Bundt cake served with a warm, creamy Blutwurst dip. The potato Gugelhupf is made with mashed potatoes, eggs, flour, herbs, cheese, and onions, then baked until golden. The dip combines blood sausage, sautéed onion, apple, mustard, and cream for a rich, rustic accompaniment.
Ingredients
For the Kartoffelgugelhupf
- 2 lbs starchy potatoes, peeled and cut into chunks
- 3 tbsp unsalted butter, plus more for greasing the pan
- 1 medium onion, finely diced
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup grated Emmental, Gruyère, or mountain cheese
- 1/4 cup sour cream or crème fraîche
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1 tsp dried marjoram
- 1/2 tsp baking powder
- breadcrumbs, for coating the pan
For the Blood Sausage Dip
- 8 oz German blood sausage, casing removed and sausage crumbled
- 1 tbsp butter
- 1 small onion, finely diced
- 1 small tart apple, peeled and finely diced
- 1 tsp German mustard
- 1/2 cup heavy cream
- 2 tbsp sour cream or crème fraîche
- 1 tsp apple cider vinegar or white wine vinegar
- salt and black pepper, to taste
- pinch of marjoram
- chopped parsley or chives, for garnish
Instructions
Cook the potatoes
Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 to 20 minutes.Drain well, then return the potatoes to the warm pot for a minute or two so extra moisture can evaporate.Mash the potatoes until smooth and let them cool slightly.Cook the onion
Melt 1 tablespoon butter in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 7 minutes.Let the onion cool slightly.Prepare the pan
Preheat the oven to 350°F / 175°C.Generously butter a Gugelhupf or Bundt pan. Sprinkle the inside with breadcrumbs, turning the pan so the crumbs coat the surface evenly. Tap out any excess.Make the potato batter
In a large bowl, combine the mashed potatoes, cooked onion, eggs, flour, cheese, sour cream, parsley, chives, salt, pepper, nutmeg, marjoram, and baking powder.Mix until evenly combined. The mixture should be thick but spoonable.Bake the Kartoffelgugelhupf
Spoon the potato mixture into the prepared pan and smooth the top.Bake for 45 to 55 minutes, or until the Gugelhupf is firm, golden at the edges, and a knife inserted near the center comes out mostly clean.Let it cool in the pan for 10 to 15 minutes, then carefully invert onto a serving plate.Make the Blood Sausage Dip
While the Kartoffelgugelhupf bakes, prepare the dip.Melt the butter in a skillet over medium heat. Add the onion and cook until soft.Add the diced apple and cook for 3 to 4 minutes, until slightly tender.Add the crumbled blood sausage and cook gently, stirring often, until warmed through and softened.Stir in the mustard, cream, sour cream, vinegar, marjoram, salt, and pepper. Simmer gently for 3 to 5 minutes, until the dip is warm and creamy.If the dip becomes too thick, add a splash of cream or milk.Serve
Slice the warm Kartoffelgugelhupf and serve with the blood sausage dip on the side.Garnish with parsley or chives. Serve with rye bread, pretzels, sauerkraut, pickles, or a crisp green salad.
Notes
Tips for the Best Kartoffelgugelhupf
Drain the potatoes well. Too much moisture can make the potato cake heavy or difficult to unmold. Grease the pan generously. A Gugelhupf pan has ridges, so butter and breadcrumbs help the cake release cleanly. Let the Gugelhupf rest before unmolding. This gives it time to firm up. Do not overheat the Blutwurst dip. Gentle heat gives the best texture. Add acidity at the end. Vinegar and mustard help balance the richness of the sausage and cream.What to Serve with Kartoffelgugelhupf
Kartoffelgugelhupf with Blood Sausage Dip is rich and hearty, so it pairs well with bright, sharp, or crisp sides. Good pairings include:- sauerkraut
- pickled cucumbers
- rye bread
- pretzels
- German mustard
- apple slaw
- green salad
- roasted Brussels sprouts
- braised red cabbage