Palatinate farmer's dumpling

Ingredients for 4 servings:

• 500 g meatloaf (Leberkäsbrät)
• 250 g potatoes, diced, boiled
• 200 g pork neck
• 100 g bacon, streaky
• 100 g bread(s), diced
• ½ vegetable onion(s)
• 2 garlic cloves
• 2 large eggs
• 10 g salt
• n. B. nutmeg powder
• n. B. Caraway powder
• e.g. marjoram
• e.g. parsley
• n. B. Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

in the style of the Palatinate Saumagen

Mince the pork neck, streaky bacon, onion, and garlic (or chop very finely). Then combine the meat mixture and the meatloaf with the potatoes, bread cubes, eggs, chopped herbs, and spices, and knead thoroughly. Transfer to a loaf pan and cook in a preheated oven on a baking sheet with water at approximately 140°C (top/bottom heat) until an internal temperature of 72°C is reached. This takes about one hour. Allow to cool thoroughly, cut into thick slices, and fry in butter until golden brown. Serve with coleslaw, sauerkraut, or savoy cabbage.