- 4 Bubbe's Chicken Soup Sausages (1, 12 oz package)
- 4 russet potatoes
- 1 small or 1/2 large-medium yellow onion
- 1 large egg, beaten
- 1/2 - 1 cup matzo meal
- Salt and pepper to taste
- 1/4 cup flour
- 4 wooden skewers
- Canola oil for frying
Grate peeled potatoes and onions together (the onion helps prevent the potatoes from oxidizing, something I just learned, and it’s a game-changer), preferably in a food processor.
With a tea towel, paper towel, or just with your hands, squeeze out as much liquid as you can.
In a mixing bowl, combine potato and onion mixture, 1/2 cup of matzo meal, egg, salt, and pepper.
The amount of matzo meal can vary quite a bit, and this is because the size of your potatoes and the moisture content may not be consistent. The goal is to have the mixture stay together while not being overly bread-y. Test this by squeezing a bit in your hand. If it keeps its shape, you’re good to go! If not, add the additional 1/2 cup of matzo meal a bit at a time until the desired consistency is achieved.
Insert your skewers into the sausages about 2/3 of the way through, being sure to keep them as straight as possible. Dust them in flour to help the latke batter stick to the sausage. Gently form 1/4 of the latke batter around each sausage, packing it tightly but not fussing with it too much, or it may start to slip off. Place on a lined or greased sheet tray and freeze for at least 2 hours or until ready to fry.
In a deep fryer or cast iron pan, bring enough oil to cover the sausages to 350 degrees. If you don’t have quite enough oil or prefer not to deep fry, be sure to resist flipping the sausages until they have formed a crust on the bottom. Tongs can squish the sides, so gently turning with a couple of spoons is my preference.
Fry until deeply golden, 7-10 minutes. Salt immediately. You want to be sure that the potatoes are cooked through and the sausage is hot. If working in batches, hold your finished sausages in a 325-degree oven until you’re ready to eat.
Serve with whatever makes you happy - but sour cream and some fresh dill feel right.
Original recipe by Elissa Jacknick, The Braise