John Myers
Ingredients for 4 servings:
- 250 g hard pretzel(s) from the previous day
- 1 small onion(s)
- 250 ml milk
- 2 eggs
- a few stalks of chives
- some nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes
You’ll also need cling film. Chop the hard pretzels into small pieces. It’s best to break them into large pieces and then try to cut them into slices about 0.5 cm thick. Some will break, resulting in lots of crumbs, while some slices will remain intact. This is fine, and you can put everything in a large bowl. Chop the onion and sauté. Meanwhile, chop the chives and whisk the milk with the eggs, nutmeg, pepper, and salt. Pour the milk mixture over the crumbled pretzels, then add the chives and hot onions. Mix everything well and let it rest for 30 minutes to absorb the liquid. Spread out a large piece of cling film and spread the dough on it. Roll the cling film up to resemble a sausage and seal the ends tightly, like napkin dumplings. Bring a large pot of water to a boil, reduce the heat to low, and let the “dumpling sausage” simmer in the hot water for about 20 minutes. It tastes excellent with goulash, roasts, and mushroom sauce. It’s also delicious sliced and pan-fried the next day.
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