Baked Hemstitch Fritters

For the baked Saumaisenfleckerl, first grind the smoked meat together with the onions and garlic several times through a meat grinder or in a blitz cutter. Season with salt, bell pepper, paprika and lemon zest, knead well and leave to stand covered in the refrigerator for 4-5 hours.

Then cut the watered, dabbed dry pork net into squares of about 15 cm. Place some meat dough on each, fold the net over it and tie well with kitchen twine. Leave to rest overnight in the refrigerator. Then either boil in hot water or fry in the oven until crispy.

For the Fleckerl mixture, cook the Fleckerl in boiling salted water until al dente, strain, rinse with cold water and drain in a colander. Cream butter, mix well with egg yolks, grated cheese and cream and season with salt, pepper and nutmeg.

Cut the cooked Saumaisen into small cubes and add to the butter mixture together with the well-drained Fleckerln. Beat the egg whites until stiff, add a pinch of salt and fold into the mixture.

Butter a baking dish and sprinkle with breadcrumbs. In the meantime, preheat the oven to 180-200 °C. Pour the Fleckerl mass into the mold and top with some butter flakes. Bake at a good heat for about 40-45 minutes until golden brown.

Sprinkle with some grated cheese about 10-15 minutes before the end of cooking. Serve the baked Saumaisenfleckerl fresh from the oven.

Preparation Tip:

As a side dish to the baked Saumaisenfleckerl green salad or tomato salad is recommended.

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