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from Brooke Lynne Brickman – Toms River, NJ
Cover the bottom of a 14" non-stick wok with olive oil. Saute two pounds of frozen chopped onions over medium-high heat until golden brown. Cover the bottom of a second wok with oil. Sauté remaining onions over medium-high heat until translucent. Remove sausage from casing and chop roughly. Add sausage to the onions. Stir vigorously to eliminate any lumps. Sauté until sausage is cooked. When slightly cooled, add 2 lightly beaten eggs and 2 teaspoons of minced garlic and mix.
Preheat the oven to 425 degrees. Shred peeled potatoes in a food processor. Place shredded potatoes in a colander. Wash thoroughly under cold running water. In a three-quart bowl combine: potatoes, 1 soup mix bag, sautéed onions from Wok #1, remaining garlic, 5 lightly beaten eggs, 1 ½ bags matzo ball mix and freshly ground black pepper. Put both muffin pans in a hot oven for 3-5 minutes. Remove from the oven. Spray with Manischewitz Garlic Olive Oil Cooking Spray. Spoon 1 heaping tablespoon of potato mixture into each "muffin". Using a slotted spoon, layer sausage mixture and cover with another spoonful of potato mixture. Pour 1-2 drops of olive oil on top of each muffin and spread it with a spoon. Bake for approximately 25 minutes, until golden brown.
Remove from oven and go around each "muffin" with a paring knife to release it. Turn muffin pan onto large flat plate. When cooled slightly, serve with Manischewitz Creamy Horseradish Sauce with Dill. Serve.
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