Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Submerge a 3-liter clay pot in cold water for at least 20 minutes to ensure it is thoroughly soaked, then drain the water from the pot completely.

2. 2

   Peel and cut 700 grams of Yukon Gold potatoes into 2-centimeter cubes, thinly slice 300 grams of pre-cooked Weisswurst sausage, and finely dice 2 medium yellow onions.

3. 3

   Spread the diced potatoes evenly in the bottom of the soaked clay pot, followed by the diced yellow onions, and then arrange the sliced Weisswurst sausage on top of the onions.

4. 4

   Mince 10 grams of fresh galangal very finely and sprinkle it over the ingredients in the pot, along with 2 teaspoons of caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

5. 5

   Pour 200 ml of vegetable broth over all the ingredients in the clay pot, ensuring the liquid is distributed well but does not completely cover the top layer.

6. 6

   Cover the clay pot with its lid and place it in a cold oven, then set the oven temperature to 180 degrees Celsius and bake for 75 minutes, or until the potatoes are tender.

7. 7

   Carefully remove the hot clay pot from the oven, stir the contents gently to combine the flavors, and then sprinkle 2 tablespoons of freshly chopped parsley over the German Clay Pot Farmers' Breakfast before serving warm.