Bread dumplings with bacon cubes

Ingredients for 5 servings:

• 1 kg baguette(s)
• 5 eggs
• 160 g bacon
• 40 g parsley
• 15 g salt
• 4 g pepper
• 2 g nutmeg
• 100 g onion(s)
• 800 ml milk, lukewarm

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the bacon into tiny cubes, chop the onions very finely, and chop the parsley. Cut the bread into small pieces, about 5 cm long and 2 cm wide, and knead well with the milk and all the other ingredients and spices, but don’t mix too finely; there should still be bits of crust visible. Roll the dumpling dough into dumplings with wet hands and boil them in salted water at 85°C. When they float to the top, let them stand for another 10 minutes. Alternatively, to make a napkin dumpling, shape the dough into a roll, wrap it in a wet tea towel, tie both ends, and hang it on a wooden spoon and simmer in salted water for about 1 hour. I fill the mixture into 90cm artificial casings using a sausage stuffer and boil them for 2.5 hours at 85°C in a preserving machine. Sliced, they freeze well and can be heated in the microwave or pan-fried as needed.