I had the pleasure of talking to Chef Matthias Groschupf at the German Saxony House in Stanley Park. The Saxony House is located at the Vancouver Rowing Club in Stanley Park. The location itself is beautiful, with an amazing view of coal harbour.
Saxony is a region in Germany where many of the athletes are from, hence they have their own house to promote the Saxony region, as well as supporting their athletes. At the time of my visit, Tatjana Hüfner from Saxony had just won gold in the Luge event.
After tasting Thuringian bratwurst, I had to try the Saxony bratwurst too. Sure enough, the chef informed me that it was a SECRET recipe of local herbs and spices that is not known and cannot be revealed. I find it intriguing how closely guarded this formula to marinating sausages is.
The taste of the Saxony Bratwurst was distinct and different from the Thuringian bratwurst. It was spicier and had no garlic. But more importantly it was very delicious. I am now very tempted to go get some bratwurst and experiment with the spices. I asked if there was a competition of who has the best bratwurst in Germany. To this, the chef answered no – Saxony and Thuringia already both have one of the best tasting sausages of the country.
I asked about the Saxony menu and they do reflect typical Saxony Winter cuisine – lots of sauerkraut and potatoes. He mentioned that roast pork is a favourite home cooked meal. Pork, in general, is the most popular meat. As a side dish to the meat, families usually make jelly or jam out of the various wildberries found in the country – blueberries, cranberries, raspberries, and blackberries. While looking through the menu, I saw Potato Patties listed as a dessert. I was intrigued since I’m not used to savoury desserts and imagined that I’d like it!
Chef Groschupf went into the kitchen and returned with dessert!
He has also given us the recipe which we’re sharing with you in this post. As the Chef went through the ingredients and steps, I just imagined a hashbrown and wondered how well it’d go with the sweet jelly. It wasn’t as salty, oily or deep fried as I had imagined and actually did work well as a dessert.
When asked on what advice Chef Matthias Groschupf would give our readers who are just starting out their culinary adventures at home, he responded, Cook with love. If you’re passionate about what you’re doing and love it, you have fun in the process and want to keep cooking. Thank you Chef Groschupf! Check out the Saxony House this week if you are in Vancouver – the food is delicious and made with love.
Summary
Preparation Time: 15 min prep
Cook Time: 10 min
Servings: 4
Meal type: Dessert
Recipe Rating: 
Ingredients
- 400g Grated potatoes
- 2 egg yolks
- 50g onion
- salt and pepper to taste
Instructions
1. Wash and grate potatoes.
2. Cut and grate onion.
3. Mix egg yolk with the potatoes and onions.
4. Add in salt and pepper to taste. (We’re aiming for a sweet dish, so very little salt, just a pinch)
5. Make patties that are about 10cm in diameter and 1cm thick.
6. Fry the patties on a pan.
7. Serve with an apple puree or wildberry jelly.
Results
This is a quick and easy savoury dessert. I didn’t notice the onion at all. I noticed that it was seasoned very very lightly. It complimented the sweet apple and wild berries very well. Try it at Saxony House or at home!
