Pretzel Veal Sausage Dumplings with Vegetables, Mustard Sauce and King Lui

5 from 2 votes
Total Time 6 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 143 kcal


"King Lui"

  • 0,5 L Beer Hell
  • 0,5 L Lemonade
  • 10 cl Aperol liqueur
  • 1 Lemon


  • 150 g Lye roll
  • 150 ml Milk
  • 300 g White sausage meat
  • 6 tbsp Cream
  • 1 pinch Nutmeg
  • 2 pinch Chili powder
  • 0,25 tsp Lemon peel
  • 0,5 tbsp Finely chopped parsley
  • 3 Eggs


  • 500 g Carrots
  • Salt
  • 1,5 bunch Spring onions
  • 2 tbsp Butter
  • 0,25 Vanilla pod
  • 150 ml Broth
  • Salt
  • Pepper from the grinder

mustard sauce

  • 300 ml Cream
  • Salt
  • Pepper
  • 2 tbsp Mustard
  • 1 tbsp Lemon juice
  • 0,5 cup Creme fraiche Cheese


Aperitif: "King Lui" beer spritz

  • For the beer syringe, mix 0.1 liter of beer and 0.1 liter of soda in each glass to make a shandy and add 2 cl of Aperol. Wash the lemon, cut it into slices and add it to the glass as a decoration and for the taste. Can be served as an aperitif before a meal.


  • For the dumplings, cut the pretzel sticks into 1/2 cm cubes. Heat the milk, pour over the pretzel cubes and allow to cool. Mix the white sausage meat with the cream in a bowl until smooth. Mix with a little salt, 1 pinch each of nutmeg and chilli, the lemon peel and the parsley. Add the sausage meat with the eggs to the pretzel cubes and mix everything well. Spread out two sheets of aluminum foil and cover each with 1 sheet of cling film. Halve the dumpling mixture and spread one half on each of the foils. Wrap the mixture first in cling film, then in aluminum foil like a sausage (approx. 5 cm in diameter) and twist the ends tightly together. Bring water to the boil in a large saucepan and let the dumpling rolls sit in it for 20-30 minutes.


  • Clean and peel the carrots and cut into sticks 4-5 cm long and 1/2 cm wide. Blanch the carrot sticks in boiling salted water for 3-4 minutes until al dente. Drain into a sieve, rinse in cold water and allow to drain. Clean and wash the spring onions, remove the dark green and cut the spring onions into thirds. Melt 1-2 teaspoons of butter in a small saucepan and sauté the spring onions over a mild heat for 2 minutes. Add the carrot sticks with the vanilla pod and pour in the broth. Heat for 2-3 minutes, season with salt and pepper and finally stir in the remaining butter.

mustard sauce

  • Put the cream in a saucepan and heat it up. Season with salt, pepper and mustard and add 1 tablespoon of lemon juice. Add 1/2 cup of crème fraîche and bring to the boil briefly.

Last but not least

  • Lift the dumplings out of the water, wrap them out of the foil and cut them into slices. Arrange the dumpling slices with the vegetables on preheated plates. Drizzle the mustard sauce around the dumpling slices.


Serving: 100gCalories: 143kcalCarbohydrates: 8.6gProtein: 2.9gFat: 9.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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