Allgäuer Brätknödel – how I make them

Ingredients for 4 servings:

• 500 g veal sausage meat
• 3 eggs
• ½ small onion(s)
• salt and pepper
• Lemon peel, grated
• 1 cup breadcrumbs
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Dice the onion and fry in a little fat until translucent and light brown. Place the sausage meat in a bowl and add the briefly cooled onion. Season with salt and pepper and grate in a little lemon zest. Crack the eggs, add them and mix everything well. Then add the breadcrumbs, mix again and let the dough rest a little so that the breadcrumbs can swell. Then mix the dough again and season to taste. If the dough is too hard, thin with a little milk if necessary, or if it is too soft, add more breadcrumbs. The dough should have a consistency that allows you to easily form dumplings with two spoons. Bring a large pot of salted water to a boil and use two tablespoons to shape the dumplings into semolina dumplings and add them to the boiling water. If necessary, make a test dumpling first. Do not overcook it, just boil very gently. When the dumplings float to the top, wait another 1-2 minutes, and they’re done. Remove the dumplings with a slotted spoon, add them to hot meat broth, and season with chives.