Meat dumpling salad

Ingredients for 4 servings:

• 500 g sausage meat
• ⅛ liter milk
• 2 eggs
• 1 handful of parsley, fresh
• 1 clove(s) garlic
• 80 g breadcrumbs
• salt and pepper
• nutmeg
• e.g. vegetable broth
• 1 bunch of radishes
• ½ bunch of spring onions
• ½ onion(s)
• 2 pickles
• 1 tbsp mustard, medium hot
• 1 tsp sugar
• e.g. white wine vinegar
• e.g. rapeseed oil
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

original and truly Bavarian

To make the sausage meat dumplings, use a food processor to combine the sausage meat with milk, eggs, parsley, garlic, salt, pepper, and nutmeg until smooth. Gradually stir in the breadcrumbs. Let stand for 20 minutes. The breadcrumbs ensure that the sausage meat dumplings are firmer than traditional soup dumplings. Use two teaspoons to form small dumplings and cook in boiling vegetable stock for about 10 minutes. Tips: Feel free to try a dumpling to see if it’s cooked through. Remove with a slotted spoon and let cool thoroughly. I prepare my sausage meat dumplings the night before. For the salad, slice the radishes into sticks and slice the spring onions and onions into rings. Dice the gherkins and quarter the sausage meat dumplings. Make a vinaigrette from water, vinegar, oil, mustard, sugar, salt, and pepper and mix all the ingredients together. Let it sit in the refrigerator for 1-2 hours. I serve it with freshly baked pretzels.