Cook the potatoes. For Variante 1 — peel and press the potatoes through a potato ricer while still hot. For Variante 2 — cook the potatoes the day before with their skin on. The next day peel, slice and press through a potato ricer or Flotte Lotte.

Make the dough. Add flour, egg, salt and nutmeg to the pressed potatoes. Knead firmly with your hands on a floured wooden board until a smooth dough forms.

Shape the Büebeschpitzle. Roll the dough into thick finger-sized rolls. Cut into pieces of about 2 cm. Shape each piece with both palms into a pointed sausage shape — the thinner the better.

Cook. Bring a large pot of salted water to a boil. Add the Büebeschpitzle in portions. As soon as they float to the surface they are cooked. Remove with a slotted spoon and drain in a sieve.

Fry. Heat clarified butter in a pan and fry the Büebeschpitzle until golden brown on all sides — about 6-8 minutes.

Optional finish. Instead of frying in butter, toss with breadcrumbs toasted in butter for a lighter version.

Serve. Serve immediately with Sauerkraut — the classic Baden accompaniment.