Baked meat dumplings

Ingredients for 4 servings:

• 1 kg potatoes (preferably floury)
• 250 g flour
• 2 eggs
• 2 pinches of salt
• 500 g sausage – leftovers and meat scraps
• 1 pinch(s) chives, cut into rolls
• 1 onion(s), diced
• Fat for the mold
• Margarine, melted or milk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Austrian home cooking

Boil 1 kg of potatoes, peel them, and mash them while hot. Make a small well, crack the eggs into it, sprinkle a generous pinch of salt and the flour over them, and work it into a dough with your hands. It’s best to shape the dough into a “sausage” about 10 cm in diameter, then cut each piece down about 2 cm, then flatten it in your hand. Fill with the diced sausage and meat scraps (of your choice), mixed with chives and diced onion, and form dumplings. Place the dumplings in a greased dish. Once they’re all in, cover with melted margarine. If you don’t like too much fat, use milk. Then bake in the oven at 180°C for about 1 hour. Sauerkraut or warm coleslaw goes well with it!