Saumagen dumplings

Ingredients for 1 servings:

• 500 g minced beef
• 1,000 g minced pork
• 150 g onion(s)
• 100 g leek
• 500 g potatoes, raw
• 18 g curing salt or table salt
• 3 g pepper
• 3 g marjoram
• 2 g nutmeg powder
• ½ g coriander powder
• 1 g garlic granules
• 3 g parsley, optional
• 30 g breadcrumbs
• 4 g cutter aid or baking powder with phosphate
• 1 g glutamate, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

simple variation of “Pfälzer Saumagen”

Mince the onions, potatoes, and leeks using the 2nd disk, or mince twice using the 3rd disk. The finer the mince, the smoother the dumplings will be. The potato starch that comes out will also bind them together. Mix all ingredients. Let the finished dumpling mixture rest for 1 hour so the breadcrumbs can swell; this greatly improves the binding. Roll the dumplings with wet hands to a size of approx. 6-7 cm (approx. 80 g +). Then simmer in lightly salted water; when they rise to the surface, let them stand for another 5 minutes. If you make these dumplings in advance, you can vacuum seal them in portions and freeze them. Heat them in a sealed vacuum bag in water at approx. 85°C. Alternatively, heat them in the microwave, in sauce, or on sauerkraut. Goes well with mashed potatoes/mashed potatoes and sauerkraut—or just with fresh bread and sauerkraut. Saumagen is generally eaten without sauce. If you still prefer sauce, take a basic sauce and blend a dumpling into it, depending on the amount of sauce, to create the specific flavor. The above amount makes 30 dumplings.