Sausage Stuffed Potato Pancakes - Food Wishes
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- Опубліковано 10 тра 2021
- If we’re going to stuff one food with another, we want to make sure it’s worth the effort, and that there’s an actual reason to do it. These sausage stuffed potato pancakes certainly qualify. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/284...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
"That's just the food gods telling us we had a quarter teaspoon too much. And for that we thank them"
-Daily reminder from Chef John to thank the food gods for making you spill things
For helping us spill things, you mean.
Chef John is an icon. Please protect this man at all costs.
You are, after all, the Channing Tatum of how you grate 'em.
“A little shake of cayenne just to stay in shape” Chef John must be a body builder by now.
To be fair, he never mentioned _which_ shape.
Shape=round
@@theadamsiegel Round=Ideal
That's a good one !!
You know what ''they'' say....Never trust a skinny chef ;-)
LOL
It's very similar to the Czech food called "Ondrej", where a small and flat piece of pork steak is inside a "Bramborak" (potato pancake). I'm usually adding Garlic and Majoran to the batter/doe and grating the potato with a finer grater. My kids like them un-stuffed as TV snack, and I like to complement those with a bottle of Czech beer.
Do you prefer it to this ground sausage version?
@@jamahlrawls3520 I never tried with ground meat, to be honest. But I will give both a try, since in Switzerland, you have easy access to ground beef sausages (Schweinsbratwurst, Saucisson or Luganighe)
Add onions, nutmeg and fresh parsley to the potato batter, fry in clarified butter, top with applesauce and you get the number one German grandma dish, which is delicious.
Nutmeg, yes!
Oooo applesauce...yummy.
I agree
Wtf, John? We don't even get the fork test for crispness?? Is the honeymoon over?
Normal ah yeah
You are Number.#1 Chef @ home =)
I come from a country where this is a national dish:) I highly recommend not grating, but using a blender to shred potatoes, onion and eggs. You are welcome. Draniki for the win!
Blender? Or food processor? Because a raw potato would kill every blender I've ever met.
@@adde9506 In the region these pancakes are usually cooked (Belarus, Lithuania, Poland some parts of Ukraine possibly) they usually use very fine grater to grate potatoes. Never seen such thing in the US. I doubt that any blender or food processor will do the trick, but I never tried to be honest :) Meat grinder may work if you want to try an authentic texture, Personally I have nothing against the grater suggested by Chef John. they will be just a bit crisper and more chewy. And yes, I totally agree with Yanina it's good to add finely grated onion and an egg to the potato dough.
@@adde9506 That begs the question; since food processors can blend, grate, and shred... Is a blender therefore a type of food processor that's simply one dimensional? In a commercial kitchen I would never refer to them as being the same of course 😁
@@traver_recipes I mean blenders tend to be a bit larger and have more secure seals. Try blending soup in a food processor and let me know how that goes. Of course if you just own a food processor and a stick blender all you're really missing out on are smoothies, but who wants to pass up on smoothies?
@@danielleanderson6371 True! I have all three at home. We bought a Ninja last fall and it has "AI" which is really weird. It's like it knows what fruits we add in, then adjusts the time and how fast it blends on its own. Makes great smoothies though!
Coming from a half Polish and half German family, I've had my fair share of potato pancakes through the years. Soooooo good, you are right about the sour cream. And even though my mother is a purist when it comes to old recipes, I myself would fully enjoy the addition of sausage! Thanks for sharing chef!
My friend's mother from New Orleans grated potatoes and soaked them in milk in the fridge. Whatever, they were mmmmmmmmm.
Swedish person butting in, here. We call the potato pancake a "råraka", and I was amased at how exactly this is the way I've always made them, of course with optional onion.
As with anything swedish they are usually served with fried pork (cured porkbelly, sliced) and lingonberry jam.
And yes, sometimes the pork will be pre-fried and mixed in. This madness of stuffing them with meatball mix... Must be tried.
Basically, I'm sure Dolph approves.
I tried them but I browned and half cooked the sausage first. Try it!
You are after all the Jonathan Frakes of your potato pancakes!
Just stop!
Fire at Will!
"It never happened."
@@briang.2218 I get this reference
"Engage"
Ooo, imagine that served up with a poached egg on top smothered in hollandaise!
Maybe stuffed with minced ham or Canadian bacon. Some green veg on the side and no one can sing you grief!
Buddy, I can feel my heart seizing up just reading your comment!
I was thinking of using turkey sausage and then making a cranberry gravy for it
This! Oh hell yes!
@resnak Okay, now I am. Damn you!! ;-)
Potato pancakes are kind of the best platform for like anything. You can add so many different flavors to them and they are so versatile. I like to make mine with gochujang kimchi and Asian white flesh Redskin sweet potatoes, plus of course some grated Ginger. It's so awesome.
L
omg thank u for the inspiration, that sounds delicious!
In Czech republic we fry them on lard add to the potato pancakes a lot of garlic and marjoram too ;-)
Big hey to Draniki!! In my family we mixed together potato butter and ground meat, and that iteration (of one million potato dishes we make) was called Kolduni
So a hash brown pancake having intimate relations with a smashed sausage.
Thank you for your contribution to humanity.
Chef John: serving this would be a great prank on your vegetarian friends
Me: 😧
CJ: and of course I’m just kidding
Me: 😄
CJ: or am I?
Me: 😧
CJ: yes I am
Me: 😄 what an emotional roller coaster
Those were my reactions as well, lol.
Looks like a prefect fit for a bagel, English muffin, or whatever floats a boat when it comes to breakfast.
Ohhhh... you are soooo cool. Thank you for the inspiration. Now I’m thinking ‘Eggs Benedict’... replacing the Canadian bacon, but keeping everything else including the hollandaise.
With egg and cheddar cheese on top
they look like that would be great with sausage gravy as well.
That was my first thought only I'd add a fried egg on top of the gravy.
Great call Phantom
@@Leguminator and the egg. Yes yes yes
Oh yes! 🍽️😋
@@Leguminator i thought that too but i was already feeling the gravy might be a lot.. but shh im adding the egg too lol. maybe 1-2 of these, gravy and egg with a fruit to start the day.
There’s a better method for this: Chill the pancake batter so it thickens. Make small meatballs and chill and also chill. Make larger potato balls that you wrap around the meatballs like mochi balls. Press and fry. The cooked pancakes don’t fall apart that way. 🍡
chef john, it's 11pm here and now you've given me a sausage potato pancake craving...!
As a former professional culinarian, I concur with Chef John: one must always thank the food gods for any spillage - and to be doubly sure, pinch the spillage between one's finger tips and toss the offending substance over one's left shoulder.
I was going to try and *stuff in* a hash brown joke here, but they really look *GRATE!*
Midnight in Germany, curfew in place and you drop something delicious. Damn
lol curfew? are you grounded or something?
@@BlackMasterRoshi Yep. Mommy Merkel doesn't let us go out after 10pm.
why
@@elle-izalogan9372 laughing more than I should... stay safe y’all
@@katl8825 Thank you, you too!
As a german, simply reading the title added this to my weekend cooking plans.
Oh man these were so good 👍🏻! Simple, quick, whole family loved it ❤. Thanks so much Chef John 😀.
This is my comfort UA-cam vid of choice. I adore Chef's John humor 😂💙
I love collecting recipes and casually preparing them as my own. My family thinks I'm the greatest chef alive. Muhahahaaaaa!!!
They don't believe you came up with the recipes on your own.
@@jholotanbest2688 probably not, especially since they hear me watching Food Wishes all the time lol
Thank you for this recipe from Belarus. I am Belarusian, and your version of Draniki is amazing!
The potatoes cooked a lot quicker and easier than I suspected. Wonderful recipe!
I think I would brown the sausage first before putting in the potato pancakes. Non-browned sausage makes me sad.
I was thinking the exact same thing. The grey color and presumably mushy texture of the sausage seems rather depressing. Searing both sides first would be magical.
You wouldn't get all the sausage juices soaking into the potato that way.
@@lizid5 yes you would, and you can cook the pancake in the fat from the sausage too.
@@lizid5 If you use the grease released from the sausage to cook the potatoes, you'd end up with the same thing, only with crispy sausage inside.
@@darthrainbows exactly 👌
Add a couple fried eggs on top and you have the perfect meal. Thank you Chef John for giving me an Idea for Supper
Always a pleasure watching you cook. Def. will try this weekend
Chef John, Ive been trying a lot of your recipes and really happy to see this one. You might not know this, but these pancakes are actually one of the most traditional Lithuanian foods. When I make them I just do a few changes, which, at least for me, make them even better! Try grating the pancakes with even finer grate, to get pretty much a paste of potatoes. It makes the pancakes smoother and it tastes even better :) Traditionally we just use minced meat (pork or pork/beef mix), season it with pepper, salt, sometimes also diced onion and garlic inside the meat. It's ussualy served with sour cream as a sauce, but I like to just eat them plain, with no sauce. I really recommend trying it!
I always enjoy my Potato Pancakes with some applesauce, as well, and I think that would compliment this even more savory version very well!! 👌🏼
Since you mentioned your Slavic heritage: Something along these lines is made in most Eastern and Central European cultures. I used to have a Lithuanian girlfriend who made something similar to these, or at least similar in spirit, called cepelinai ("zeppelins"). Her version consisted of very finely shredded potatoes and they were rounder (like little zeppelins, as the name would suggest), and finally they were boiled, but the general idea was the same: meat inside a kind of potato dumpling. TBH, I think your coarser, fried version looks equally tasty--though, being a typically traditional Balto-Slav, my ex would no doubt be horrified :)
There are no mistakes, only happy accidents
- Bob Ross
Lets draw in some happy trees rigghhht overrr heree.... ohh look at that ... ohhh here they come in
-Bob Ross
I have that exact microplane grater! It’s VERY SHARP. You are very brave to grate that close!
Chef John lives on the edge!! 👏🏼🤭
@@annajoie700 Of fork ;-)
Great tutorial video - thanks for sharing this amazing recipe!
Oh yummy. Going to save this and make it as a breakfast.🤩
Banana pancakes are also delicious ;-)
I have been making potato cakes for years with onion bits. Now I see a new way to make them even better.
We make these sometimes in my lithuanian household! (except we use minced meat)
Chef John, you are the god of recipes! And the funniest man on UA-cam! Thank you😂😘🍤🍜🍝🍲!
Potato pancakes alone already so damn delicious....but now I'm supposed to stuff them with sausage and be expected to share and not eat a whole plate full of them all by myself?🥴
There's a European breakfast house where I live and they have amazing potato pancakes. Their's have sausage in them as well but their's are pieces of sausage which I think I would still prefer over the patty in the middle. It comes served with a small dish of applesauce. So good!
These look so delicious. I will be cooking these. Thanks for sharing this recipe.😊
I think every Chef John video I have to recite the intro with him. At least up to "That's right!"
I do that too, then at the end...And as always, Enjoyyyyy!
You are, after all, the buds of Chef John's spuds
I love when Chef John makes videos of his highdeas
Very nice recipe, I mix 50/50 Italian & hot sausage for my filling, & folks, to really dry your shredded potatoes, after wringing them out in a towel, then put them in a salad spinner & crank it for 1 to 1& 1/2 minutes with a paper towel underneath, gives you great browning on your fryed potato cakes, spinner is not just for salad, I'm Irish so I know a little about taters at 58 yrs old
In the summer, when I have gobs of zucchini, I do something like this, but with shredded zucchini instead of potatoes. I add finely chopped onion, and use Masa flour for the binder. Tastes pretty good.
I made these without the sausage because I didn't have any on hand. These were so good! Like a really light hashbrown. Yummy!
I grated the spuds then sat them in cold salty with WITH a couple of crushed garlic cloves and a quartered onion and let the whole mess sit for an hour or so. After this I discarded the onion and garlic, drained the water and cooked per Chef John's video. Used sour cream with cut up green onion, teeny tiny bits of chopped up roasted red pepper and a small amount of jalapeno. Voila!
Yes, I will cook some Sunday morning for breakfast 😋 thank you 😊
Love it. I think I will use this as inspiration for a version with a corned beef/onion patty (in lieu of sausage), topped with a poached egg and Hollandaise. Nice Jewish Rye toast on the side.
Awesome! These are quite traditional in Lithuania and called "Kėdainių blynai" We just use minced pork and beef mixed with onions, garlic, black pepper marjoram etc. which literally means - a sausage meat :) Nice life hack, though! That can be served with sour cream but you may want to try them with a creamy mushroom sauce which is also quite traditional.
BTW. Chef, you may like to accompany these pancakes with Lithuanian cold beetroot soup ("Šaltibarščiai" also known in Poland as "Chłodnik Litewski") which is also very traditional, as the first course, to make it a full dinner. :) Thanks for sharing!
"perfect practical joke for your vegetarian friends..." ---thank you for another good recipe and laugh
3k likes in 4 hours, Chef you are loved and thank you for sharing your culinary skills
I was worried the sausage wouldn’t be done but happy to see it was. Looks delicious 😋
Looks delicious ;-) I like pancakes and I also like sausages !! Thanks chef John !!
We always used mashed spuds for ours. Just a good way to use leftovers really. Tater cakes are probably , my favorite food of all time. Plain they are amazing if done right. I'll have to try something along these lines sometime. . MMMMM I'll have to make some tomorrow.
Love your recipes. Good for one person.
Brilliant! I love it Chef John and now I know what I'm going to serve up for Saturday breakfast!
Especially for my "vegan" friends!😉
Looks completely delicious. Thanks for the great idea.😋
ua-cam.com/video/6ElSWk54c-Y/v-deo.html
“Play a joke on our vegetarian friends”. Haha. That was great! I love your videos. They are always so much fun to watch! and of course then make the recipe 😀
My great-grandma used to make these, and pierogies. OMG. So good. I miss you Babu.
Wow that looks amazing!
The water you keep your potatoes in, keep it.
1) your garden will love it.
2) it is great for the liquid base for stews/soups instead of water.
Yummy I have sausage in my freezer and I've been trying to think about what I'm going to do with them period and Along Comes Chef John with a solution
Sounds awesome. Dying to try them.
Pretty certain I'm making these for breakfast with a sunny side up egg on top. Thanks for the recipe!
Chef John's pernickety, in word and deed
To our greatest pleasure and grater greed.
Chef John with the placki ziemniaczane! In Poland we do the potatoe cakes and top them with gulasz. Love your channel!
ua-cam.com/video/6ElSWk54c-Y/v-deo.html
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
what would happen if you cook off the sausage first, broken into nice granules, then mixed those into the potato mix? Maybe a little easier to cut?
Yum! You rock, Chef John! 💗
Wow can't wait to try this one
love your videos chef john!
Those potato pancakes look awesome!
Looks great, chef!
Looks good, thanks!
Food wishes and babish my best and favorite chef's ever
I cook my hash browns with chorizo. Faster version of this dish. But next time I will add “estate grown” chives.
This recipe looks great; I would serve it with poached eggs (I love my poached eggs).👍👨🍳🍳
Nice recipe, thanks 😊
Chef, you need a buffet fork. It’s like a desert sized fork with a spoon bowl and the last tine having a bluntish knife blade. They’re ace.
Sarah Hardy that sounds like a spork
@@jesperdahl1486
Are you sure were not talking about the foon?
That was Patented in the 1960's as the 'Splayd'.
Yes please!, another great recipe
A nice thin country gravy would pair well with these. Delish!
"done dolloping" and "estate grown"
Great listening. As always.
Looks delicious!
Umm. They look so good! Thank you, CJ!
you are just superb. just amazing
Oooh! Stuffed with hashed corned beef! Brillig thankees ❤️👍🙏😎
Those look so delicious Chef John! I have a couple of rolls of breakfast sausage that I need to use and was wondering what to make,besides just slicing and cooking them. I just happened to see this video and BAM!!! 💡💡 🥔 this is the perfect recipe for me. I miss my Grandma’s potato cakes so much but I never got the recipe for them. I didn’t realize how easy they are to make. I do know that she always had onions in them so I’m going to put some in. I have a question though. Do you cook the onions 🧅before you add them or add them in raw? Thanks for the great recipe Chef!
oh my....goodness, looks delicious.
OUTSTANDING as always Chef John. Thank You, 60107 says hi.
This is known food from Lithuania. It's called "Bliny" :)
"Blynai" or more precisely "Kėdainių blynai"
@@mindaugas9958 but he cooked that meat before he put it inside, which is a game changer from just raw or cooked loose meat.
Im a somewhat of a chief myself. In unni i deconstructed this and made 2 potato pancakes and a grilled sausage.
Whenever I made potato pancakes, I always used a bit of nutmeg in the mix.