Schwalm potato dumplings, half and half

Ingredients for 4 servings:

• 1.2 kg potatoes
• 2 rolls, diced and toasted, croutons can be substituted
• 300 g sausage, red, diced
• Salt
• 2 tbsp marjoram
• 2 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

traditional dish from Northern Hesse

Peel the potatoes, cut off a third from each one, boil these thirds, then grate or press them through a potato ricer. Grate the raw potato pieces (the other two thirds) and press them well in a linen cloth, collecting the potato juice and allowing the starch to settle. Separate the raw potato mixture and mix it with the cooked potatoes and eggs, marjoram, toasted bread cubes, and sausage cubes to form a smooth dough. If it sticks, add a little flour. Season with salt and form dumplings (about 7 cm in diameter, the size of a tennis ball). Add the separated starch from the potato juice to boiling water. This prevents the dumplings from falling apart. Let the dumplings cook for 15-20 minutes. Traditionally, bacon and onions are served in Schwalm. To do this, dice 50 g of bacon and two medium-sized onions and fry until golden brown. Then pour over the cooked dumplings.