• 3 potatoes.
  • 50 ml milk.
  • 10 g butter.
  • 1 egg.
  • 1 white sausage.
  • 1 onion.
  • 1 apple (cut into small dice).
  • 120 ml olive oil. 
  • Salt (according to preferences).
  • 2-3 cep mushrooms.
  • 300 ml cream of milk.
  • Brandy.


Make a potato purée in which to wrap the sausage and apple filling. Put the cut up pieces of potatoes to boil in salted water; once cooked, mash them and add the milk and butter (while still hot) and mix them in well; finally, add the egg and stir until the mixture is fine but has a good consistency. Make the filling: take a pan and fry the onion together with olive oil, having first chopped it finely. Then, add the pieces of sausage and add the apple when it is half cooked. Stir well without the ingredients disaggregating very much.

Cream of mushroom:

Lightly sauté (“sofregir”) the onion with a little butter and olive oil. Once it has started to whiten, add the mushrooms in the form of small dice. When the mushrooms have begun to cook, add a squirt of brandy and leave to evaporate. Finally, add the cream and leave the mixture to reduce without stirring.

To make the dumplings:

Make a ball with the potato purée and roll it with your hands. Then make a hole in the middle and press a spoonful of the filling (with only a minimum of moisture) into it, and again form the ball shape, leaving the mixture of meat and apple at the centre and the potato on the exterior. These balls can be 2-3 cm in diameter, depending on the number that you want to serve on the plate. Put the meatballs on the plate and add the cream of mushroom on top.

Hotel Fonts del Cardener
El Solsonès


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