Saarland hoorische (potato dumplings) with bacon cream sauce

Time

Preparation time: 1 hr.
Cooking or baking time: 30 min.
Rest period: 30 min.
Total preparation time: 2 hours

A typical Saarland dish is hoorish potato dumplings, half raw, half boiled potatoes with bacon cream sauce. These are potato dumplings, half raw, half cooked potatoes. The dumplings are usually not round but elongated.

The hairy (hairy, because the rasps stand out from the raw potatoes like hair) are eaten with us as a side dish to roasts (eg Sauerbraten), or just like here with a Speckrahmsoße and traditionally actually with Sauerkraut.


However, I decided today for salad as a side dish.

ingredients

For the dumplings:

  • Stirring 1 kg of potatoes
  • 1 kg potatoes floury-boiled
  • Salt, nutmeg

For the sauce:

  • 200 g white bacon
  • 1 small onion
  • 200 ml of cream
  • 200 ml broth (vegetables or meat)
  • bright sauce binder

What you still need:

  • a big pot (dumplings need space)
  • a grater
  • a potato press
  • a clean kitchen towel or a cheesecloth

preparation

  1. Cook the firming potato, peel and squeeze through the potato squeezer. This works best when they are still warm. Then set aside and evaporate well and let cool completely.
  2. In the meantime, the bacon is cut into fine cubes, as is the onion.
  3. The floury potatoes are peeled and finely grated on the grater.
  4. Put the grated mass in the clean cloth and squeeze it out as best as possible.
  5. Collect the juice in a bowl and leave to stand for a short time.
  6. Then add the raw potato mixture, to the boiled, carefully pour away the potato water and add the remaining starch to the potatoes. This is important so that the dumplings do not disintegrate.
  7. If you want to be sure, you can just add a spoonful of cornstarch.
  8. Season with salt and nutmeg and mix everything together.
  9. Bring plenty of water (salted) to a boil in a large saucepan, make the dumplings (as we said, usually oblong), add dumplings to the water and (very importantly) set the cooker down, do not boil, just pull, for about 20 -25 minutes with the lid closed.
  10. While the horseshoes are cooking, the bacon sauce is made quickly: simply skim the bacon cubes until the greens are golden, briefly sauté the onion cubes, then add the stock and cream, bring to a boil, and set a little. If necessary, season with salt, pepper, maybe some parsley or chives and ready.
  11. Lift the dumplings out of the water with the skimmer, place them on the plate, add the sauce and serve.

I hope you will like it just as well as we do and wish you a good appetite

SAARLAND KOCHSHOW - Hoorische | March 2024