Fried dumplings

Ingredients for 4 servings:

• 250 g sausage meat (from veal sausages or Leberkäse), fresh
• 125 ml milk
• 1 egg(s)
• 2 tbsp breadcrumbs (heaped tbsp)
• 1 onion(s)
• 1 small bunch of parsley, flat
• some butter
• Pepper, ground
• Nutmeg, ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bavarian soup garnish

Finely chop the onion and sauté in a little butter until translucent. Add the finely chopped parsley and sauté briefly. Allow to cool slightly. In a bowl, mix the sausage meat with the milk using a fork until smooth. Stir in the egg. Season with pepper and nutmeg (salt is usually not necessary as the sausage meat is already salted). Stir in the onion and parsley mixture and breadcrumbs and let it swell for about 15 minutes. Bring plenty of water to a boil and add salt. Using two spoonfuls of the mixture, drop the dumplings into the water and let it stand in the hot, but no longer boiling, water for 15 minutes. Makes about 12-16 dumplings.