Döppekuchen spiced salt Young Kitchen

Döppekuchen is a real family meal - or at least one where it's really worth gathering your favorite people around the table. For four people, you need to work hard and peel and finely grate 1 kg of potatoes. You should soak a dry roll in water or milk and then squeeze it well. The roll, 2 eggs, 2 sausages, 100 g of rendered, lean bacon, a finely chopped onion and finally, of course, 3 teaspoons of Döppekuchen seasoning salt must be mixed with the potato mixture and put into a cast-iron roaster. If you don't have a roaster at hand, you can also use a generously buttered casserole dish. Smooth everything out and put it in the oven at 200 degrees (convection oven) for about 80 minutes. Apple sauce is the perfect accompaniment to this dish.

One dish, many names: The Döppekuchen is loved by many, but also called differently by many. Whether Döppekooche, as in the Eifel, Dibbelabbes, Dibbekoche or Schaales as in Hunsrück, Westerwald or West Palatinate - one thing unites them all: the love of the rustic potato casserole.