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Spatze dumplings with bacon sauce from the Rhön

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Ingredients for 4 servings:

  • 4 rolls, stale
  • 4 eggs
  • 500 ml milk
  • 200 g flour
  • Salt
  • nutmeg
  • 200 g bacon (belly bacon)
  • 2 onions
  • 1 clove(s) garlic
  • 40 g margarine, for frying
  • 50 g flour
  • 750 ml milk
  • 250 g sour cream
  • Salt
  • pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the dumplings: Slice the bread rolls, pour over 500 ml of hot milk, and let soak for 10 minutes. Then mix in the eggs, 200 g of flour, and the spices (salt, nutmeg). Form them into dumplings using a tablespoon and place them in salted, boiling water. Let stand for 10 minutes. For the sauce: Cut the bacon into strips and the onions into small cubes. Heat the fat and sauté the bacon and onions. Add the crushed garlic clove and then dust everything with 50 g of flour. Top with the cold milk (750 ml), bring to a boil, and stir in the sour cream. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 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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