Little bags


Vogelsberg ‘Beutelches’ or ‘Beulches’ are a potato dish from Upper Hesse. It takes its name from the way it is cooked, whereby dumpling dough is placed in small, tied-up linen bags and cooked in salted water.
It is served with an onion sauce.

Method:

  1. Peel the raw potatoes and grate them using a kitchen grater.
  2. Peel the cooked potatoes and grate them.
  3. Wash the leek and cut it into very fine rings.
  4. Cut the bacon and, if using, the Solperfleisch into small cubes.
  5. Mix the leek and the meat thoroughly with the potatoes.
  6. Season with salt to taste and add a little allspice.
  7. Fill linen bags measuring 11 x 25 cm with the potato mixture and tie the tops closed.
  8. Place them in a large saucepan of boiling salted water and leave to cook on low heat for about 1 hour.
  9. Once cooked, remove the bags and rinse them under cold water.
  10. Carefully squeeze the Beulches out of the linen bags and serve with onion sauce.

Tip: The Beutelches also taste brilliant as a side dish when sliced and pan-fried, served with sauerkraut and bratwurst.