We stay in Europe this Friday, Hugo makes a German snack board

We’ll start with the longest part of this plank: cooking the potatoes!

You could peel the potatoes, but Hugo doesn’t do that here. If you have fresh, new potatoes, it is nice to leave the skin on. Immediately cut the potatoes into the shape in which you want to see them in the salad later. Not too fine, it can be “robust, coarser” pieces.

TIP: always put potatoes on with cold water. If you do this with boiling water, the starches will be released much too quickly. The outside will then become too brittle and the inside is not yet cooked. If you heat them up slowly, you have better control over this. Also rinse the potatoes before putting them on. Then most of the starches have already disappeared. Are they cooked? Remove them from the pan and let them cool.

Then you can chop the chives and boil the eggs. Another tip: how do you see that your eggs are still good? You often no longer have the box and there is not always a best before date stamp on the egg itself. Hugo has a handy trick:

Cut the gherkins into smaller cubes and make a dressing with the mayonnaise and apple cider vinegar. Tip: don’t you have apple cider vinegar? Then you can also use white wine vinegar for this dish!

Add some salt and pepper to taste and mix in the chives and gherkins. You can leave this alone for a while.

Curry sausage with homemade curry sauce

Then you get to work with the caraway seeds, also known as kummel. It often confuses but it is exactly the same. Roast this briefly in a dry pan and then mortar it well.

Then put a pan with some oil on the fire and chop the onion fine. Fry it briefly and then add the tomato puree, tomato ketchup and brown sugar. Stir all this through and then mix in the soy sauce, balsamic vinegar and a little bit of cayenne pepper.

Stir well again and then the curry powder can also be added. Let it rest on low heat.


On with the flammkuchen! Today Hugo uses ready-made dough with the baking paper already in between. It is special flammkuche dough. Roll this out on the baking tray.

Pour the crème fraîche into a bowl and add some nutmeg, pepper and a little bit of salt, mix together. In the meantime, you can also bake the bacon.

Spread the crème fraîche thinly over the dough. Hugo uses a palette knife for this, but it is also fine with a fine knife. You leave the edges a little free. Don’t spread it too thick, as the bottom will become too soggy.

Then sprinkle the crème fraîche with thyme and nice, thin rings of leek. The bacon can also be added. Leave the fat in the pan as much as possible. Finish with a little pepper. Then he is ready and he can go on the hottest setting for 10-15 minutes. Keep an eye on it, if the edges turn brown it is good.

Finishing touch

The potato salad is not quite ready yet. The dressing with the gherkins and thyme has been deliciously flavored for a while, the potatoes are now allowed to go through. Ready!

You can cut the sausages into slices and fry them in the pan. The sauce is also nice and warm. When ready, place the sausages on a plate and generously cover the sauce. Top with some curry powder and you’re done!

Potato salad in a bowl, cut the flammkuchen into pieces and serve everything nicely on a large board. You can of course add all kinds of tasty snacks. Pretzels, mini paris and of course slices of ham!

Nice weekend!

Source: RTL Nieuws by www.rtlnieuws.nl.

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