The potato gugelhupf itself is soft inside, golden outside, and flavored with onions, herbs, nutmeg, and cheese. It has the comforting character of mashed potatoes, the structure of a baked potato cake, and the festive shape of a Gugelhupf.
The warm blood sausage dip brings depth and contrast. Blood sausage has a rich, savory flavor that pairs especially well with potatoes, mustard, onions, and apples. Here it is gently cooked into a spoonable dip with cream and a little apple for balance. The result is bold, traditional in spirit, and very satisfying.
Serve this dish for a German-themed dinner, Oktoberfest menu, holiday appetizer spread, or cold-weather gathering where a simple bowl of dip deserves something better than ordinary bread.
What Is Potato Gugelhupf?
Potato Gugelhupf is a savory potato cake baked in a Gugelhupf or Bundt pan. While Gugelhupf is usually known as a sweet yeast or sponge cake, the same ring-shaped pan can also be used for savory mixtures.
In this recipe, cooked potatoes are mashed and mixed with eggs, flour, onions, herbs, cheese, and seasonings. The mixture is spooned into a greased Gugelhupf pan and baked until firm and golden. Once unmolded, it slices beautifully and makes a dramatic presentation on the table.
What Is Blood Sausage Dip?
Blood sausage dip, or Blutwurst dip, is a warm savory spread made by gently cooking blood sausage with onions, apples, mustard, and cream. The flavor is rich and earthy, with a soft texture that works well with potatoes, rye bread, pretzels, or roasted vegetables.
This version is meant to be spooned alongside slices of potato gugelhupf. The potato cake is mild and comforting, while the dip brings intensity, spice, and a classic German sausage flavor.
Potato Bundt Cake with Blood Sausage Dip
Potato Gugelhupf with Blood Sausage Dip is a savory German-inspired potato Bundt cake served with a warm, creamy blood sausage dip. The potato Gugelhupf is made with mashed potatoes, eggs, flour, herbs, cheese, and onions, then baked until golden. The dip combines blood sausage, sautéed onion, apple, mustard, and cream for a rich, rustic accompaniment.
Ingredients
For the potato gugelhupf
- 2 lbs starchy potatoes, peeled and cut into chunks
- 3 tbsp unsalted butter, plus more for greasing the pan
- 1 medium onion, finely chopped
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup grated Emmental, Gruyère, or mountain cheese
- 1/4 cup sour cream or crème fraîche
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1 tsp dried marjoram
- 1/2 tsp baking powder
- breadcrumbs, for coating the pan
For the Blood Sausage Dip
Instructions
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Cook the potatoes
Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 to 20 minutes.Drain well, then return the potatoes to the warm pot for a minute or two so extra moisture can evaporate.Mash the potatoes until smooth and let them cool slightly.
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Cook the onion
Melt 1 tablespoon butter in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 7 minutes.Let the onion cool slightly.
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Prepare the pan
Preheat the oven to 350°F / 175°C.Generously butter a Gugelhupf or Bundt pan. Sprinkle the inside with breadcrumbs, turning the pan so the crumbs coat the surface evenly. Tap out any excess.
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Make the potato batter
In a large bowl, combine the mashed potatoes, cooked onion, eggs, flour, cheese, sour cream, parsley, chives, salt, pepper, nutmeg, marjoram, and baking powder.Mix until even combined. The mixture should be thick but spoonable.
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Bake the potato bundt cake
Spoon the potato mixture into the prepared pan and smooth the top.Bake for 45 to 55 minutes, or until the Gugelhupf is firm, golden at the edges, and a knife inserted near the center comes out mostly clean.Let it cool in the pan for 10 to 15 minutes, then carefully invert onto a serving plate.
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Make the Blood Sausage Dip
While the potato gugelhupf bakes, prepare the dip.Melt the butter in a skillet over medium heat. Add the onion and cook until soft.Add the diced apple and cook for 3 to 4 minutes, until slightly tender.Add the crumbled blood sausage and cook gently, stirring often, until warmed through and softened.Stir in the mustard, cream, sour cream, vinegar, marjoram, salt, and pepper. Simmer gently for 3 to 5 minutes, until the dip is warm and creamy.If the dip becomes too thick, add a splash of cream or milk.
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Serve
Slice the warm potato gugelhupf and serve with the blood sausage dip on the side.Garnish with parsley or chives. Serve with rye bread, pretzels, sauerkraut, pickles, or a crisp green salad.
Notes
Tips for the Best Potato Bundt Cake
Drain the potatoes well. Too much moisture can make the potato cake heavy or difficult to unmold.
Grease the pan generously. A Gugelhupf pan has ridges, so butter and breadcrumbs help the cake release cleanly.
Let the Gugelhupf rest before unmolding. This gives it time to firm up.
Do not overheat the blood sausage dip. Gentle heat gives the best texture.
Add acidity at the end. Vinegar and mustard help balance the richness of the sausage and cream.
What to Serve with Potato Bundt Cake
Potato Gugelhupf with Blood Sausage Dip is rich and hearty, so it pairs well with bright, sharp, or crisp sides.
Good pairings include:
- sauerkraut
- pickled cucumbers
- rye bread
- pretzels
- German mustard
- apple slaw
- green salad
- roasted Brussels sprouts
- braised red cabbage
For drinks, serve with a crisp German lager, wheat beer, dry Riesling, or apple spritzer.
Make ahead and storage
The potato gugelhupf can be baked a day ahead. Let it cool completely, then cover and refrigerator.
To reheat, warm slices in a 325°F / 160°C oven or pan-fry them gently in butter until crisp at the edges.
The blood sausage dip can also be made ahead and refrigerated for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk to loosen the texture.
Store leftovers in separate airtight containers in the refrigerator.
Variations
With bacon
Add crisp diced bacon to the potato gugelhupf batter for extra smoky flavor.
With sauerkraut
Serve the potato cake over warm sauerkraut or add well-drained chopped sauerkraut to the side.
With caramelized onions
Top the finished Gugelhupf with caramelized onions before serving.
Without Cheese
Leave out the cheese for a more straightforward potato flavor.
Mild Sausage Dip
Mix the blood sausage with a little cream cheese or extra sour cream for a softer, milder dip.
Casing-Free Party Version
Bake the potato mixture in a loaf pan or muffin tin instead of a Gugelhupf pan. Serve small portions with the dip for appetizers.
Frequently Asked Questions
What does potato gugelhupf mean?
Potato Gugelhupf means potato Gugelhupf. It is a savory potato cake baked in the traditional ring-shaped Gugelhupf or Bundt pan.
Is Gugelhupf usually sweet?
Yes, Gugelhupf is usually a sweet cake, but the pan shape can also be used for savory baked dishes like this potato version.
What is blood sausage?
Blutwurst is German blood sausage. It has a rich, savory flavor and can be served sliced, fried, or warmed into dishes like this dip.
Can I make the dip without blood sausage?
Yes. For a milder variation, use liverwurst, bratwurst filling, or a mushroom and onion cream dip instead. The flavor will be different, but it will still pair well with the potato cake.
Can I make the potato gugelhupf ahead of time?
Yes. Bake it ahead, refrigerate, and reheat slices in the oven or pan-fry them in butter.
What can I use if I do not have a Gugelhupf pan?
Use a Bundt pan, loaf pan, or muffin tin. The shape will change, but the recipe will still work.
Why did my potato Gugelhupf stick to the pan?
The pan may not have been greased thoroughly enough. Use plenty of butter and coat the inside with breadcrumbs before adding the potato mixture.
Is this an appetizer or main dish?
It can be either. Serve small slices as an appetizer with the dip, or larger portions as a main dish with salad, sauerkraut, and bread.