Pot-huck

➊ First, cook 300 grams of potatoes unpeeled until done, then peel them straight away. Peel the remaining potatoes and grate them coarsely, then squeeze them a little so that the dough doesn't become too runny. Mash the boiled potatoes in a bowl using a masher, fork or wide-headed wooden spoon, then add the sour cream, eggs and a little potato flour. Mix everything together to form a smooth mass. Then add the grated and well-squeezed potatoes and the diced onions and mix in.

➋ Season with nutmeg, salt and pepper. Melt some butter and stir it into the dough while it is still warm, working quickly so that the butter does not solidify again.

➌ Put the dough aside and grease a baking dish generously and thoroughly so that the potato dumplings don't literally "stick in the pot" and are difficult to get out again. Fill the dish about halfway with the potato dough and place the 4 sausages on top. Cover with more potato dough until the dish is about ¾ full.

➍ Bake the whole thing in a wood-fired oven or indirectly on the grill with the lid closed at 200 °C for about 1 hour.
Serve the Potthucke warm straight away (please let the pan cool for about 10 minutes before turning it out, otherwise your Potthucke could break when you turn it out). Alternatively, let it cool, cut it into slices and fry it in butter. Serve with a slice of black bread with fried bacon.