Make potatoes in their skins. While still hot, remove the peel and press through the potato ricer onto the surface. Sprinkle flour, yeast and starch flour, add salt and egg and prepare into a dough.
Peel and chop the onion. Heat butter in a frying pan and fry onion until light. Add breadcrumbs and roast until slightly crispy. Stir sausage and spices with onion-crumb mixture.
Roll out potato dough to about 1 1/2 cm thickness.
Spread sausage mixture evenly on dough, then roll up tightly and cut into pieces about 8 cm long. Place these “nests” in a greased gratin dish and spread a few knobs of butter evenly on top. Bake in the oven at 170 °C for 30 to 40 minutes. The surface should be lightly browned and a little crispy.
For the sauce: lightly fry the finely chopped onion in a mixture of olive oil and butter. Add the peeled, diced tomatoes, season and simmer on low heat for about 30 minutes.
Blend the sauce and season again. Serve on plates with the potato nests.
Rita Hämmerle, 6890 Lustenau
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!