Gefullte Kartoffeln Sausage Stuffed Potatoes Hamburg Style Recipes

GEFULLTE KARTOFFELN (STUFFED POTATOES)

Steps:

• Preheat oven to 350 degrees.
• Trim off the ends of the potatoes, keeping four of the end pieces for lids. Hollow out each potato and stand upright.
• Grate the scooped-out potato, season it with salt and pepper, and mix it with 4 tbls of the soften butter, 1/4 cup cheese, egg yolk and the sour cream.
• Fill the potatoes with this mixture and cover with the potato lids.
• Stand the potatoes in an ovenproof dish. Melt the remaining butter and pour over the potatoes.
• Bake for 45 minutes to 1 hour., basting from time to time.
• Sprinkle with remaining cheese before serving.

SAUSAGE-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

SAUSAGE STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Without peeling potatoes, boil for 10 minutes. Drain and peel. Using teaspoon, scoop out a deep hole for stuffing.
• In medium bowl, add skinned sausage, bread, 1 tablespoon of the butter, parsley, stock and egg yolk. Mix together well and carefully stuff into potatoes.
• Assemble potatoes in greased baking dish, dot with butter, sprinkle with salt and pepper and bake 15 minutes.
• Serve hot.

SAUSAGE STUFFED BAKED POTATOES

Steps:

• Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
• Preheat oven to 400°F.
• Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
• Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
• Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.

HAMBURGER STUFFED POTATOES

Steps:

• Pierce each potato once with a fork and wrap in a paper towel.
• Arrange potatoes in spoke fashion on the bottom of the microwave.
• Cook on high, turning over and end-to-end once, until done (15 to 20 minutes).
• Meanwhile, cook beef in a large frying pan over medium-high heat until no longer pink.
• Add onion and cook until soft, about 5 minutes.
• Add tomato puree, thyme, marjoram and then salt and pepper to taste.
• Cook for about 5 minutes.
• Halve potatoes lengthwise.
• Scoop out flesh, combine with butter and mash (I added a little milk to make moist).
• Taste for seasoning and add salt if needed.
• Divide meat mixture among potato skins and top with mashed potatoes.
• Cook in microwave on high until heated through, about 5 minutes.
• Good like this, or top with your favorite cheese.

SAUSAGE-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; bake at 400 degrees F for 1 hour or until tender. In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a mixing bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells.
• Place in an 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

SAUSAGE-STUFFED POTATO PANCAKES

Steps:

• Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
• Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
• Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
• Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
• Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

GEFULLTE KARTOFFELN (SAUSAGE STUFFED POTATOES, HAMBURG STYLE)

Steps:

• Preheat oven to 350°F.
• Halve the potatoes and scoop out the centers, leaving unbroken shells.
• Cook centers in boiling salted water until tender.
• Drain and mash.
• Combine with remaining ingredients.
• Stuff into shells.
• Place in a greased baking dish.
• Bake for 1 hour.