Tuesday, December 8, 2009


by One Hungry Jew (NWM Staff Writer)

Jews and humor go hand in hand, ‘cept when it comes to traditional holiday cooking. Everything MUST be roasted and Kosher or else there's hell to pay from Bubby. Though, if you’re in the lesser "non-bearded, uber-Jew" category, here’s my suggestion on how to add a smidge of humor to your festival of lights.



  • 1 pound of potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil
  • 4 links of Hillshire Farms Hot & Spicy smoked sausage (the sin ingredient)


Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. Then dice up the sausage links and add the pieces to the mixture. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons sausage / potato mixture (per latke) into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

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