Tyrolean dumplings

Ingredients for 4 servings:

• 350 g bread roll(s), stale, in thin slices (dumpling bread
• 200 ml milk
• 4 eggs
• 100 g bacon, streaky, Tyrolean
• 100 g sausage (mountain sausage or chimney sausage)
• 20 g butter
• 80 g flour
• 1 small onion(s), finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp chives, finely chopped
• nutmeg
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 15 minutes

Mix the dumpling bread with milk and eggs and let it simmer for 20 to 30 minutes. Fry the finely diced bacon and finely chopped mountain sausage in melted butter with onions, parsley, and chives. Let it cool and add it to the dumpling bread. Sprinkle with flour, season with salt and nutmeg, and knead all the ingredients into a firm, not too wet dough. With moistened hands, form the dough into dumplings. Boil in salted water, ideally starting with a small test dumpling. If it falls apart, add a little more flour to the dough; if it’s too firm, add a little more milk. Let the dumplings simmer in gently simmering salted water for about 20 minutes until tender. A mushroom sauce goes perfectly with this.