Bamberg hash dumplings

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 200 g flour
• 4 tbsp potato flour or starch flour
• 2 eggs
• Salt
• 250 g cooked ham, in one piece
• 200 g sausages, coarse, uncooked
• 2 onions, finely chopped
• marjoram
• pepper
• Parsley, finely chopped
• 2 tbsp clarified butter or lard

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 5 minutes

The day before, steam the potatoes, peel them, and let them cool overnight. Either press the potatoes into a bowl with a potato ricer or grate them into the bowl with a fine vegetable grater. Add the flour and eggs, season with salt, and quickly knead with floured hands into a firm dough. Finely dice the ham and put it through the meat grinder. Remove the skin from the sausages and add the minced meat to the ham. Also add the onions and season with marjoram and pepper. Mix the mixture well and put it through the meat grinder again. Heat the lard in a pan and fry the mixture over medium heat for about 10 minutes, stirring continuously. Season again to taste and fold in the parsley. Form dumplings from the potato dough and fill them with the mixture. Place the dumplings in plenty of boiling salted water and let it simmer over low heat for about 20 minutes. Serve with melted butter and sauerkraut.