Tiroler Speckknodel (tirolian Bacon Dumpling)

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• 6 stale rolls, cut into cubes
• salt
• 1/4 liter milk
• 2 eggs
• 30 g butter
• 1/2 onion, minced
• parsley
• chives
• 3 tablespoons flour
• 100 g bacon
• 150 g hard smoked sausage (like pepperoni or summer sausage)
• beef stock

Recipe

• 1 salt bread cubes.
• 2 lightly whisk together milk and eggs.
• 3 pour milk-egg mixture over bread cubes.
• 4 stir until moistened, cover and let stand 30 minutes.
• 5 mince bacon and sausage.
• 6 fry bacon.
• 7 saute onion in butter, adding parsley and chives (this is a"to taste" option).
• 8 bring the beef stock to a gentle boil.
• 9 add bacon, sausage, and onion mixture to soaked bread mixture.
• 10 sprinkle with flour.
• 11 the mixture should be thick enough to form into 8-12 dumplings (this is done by hand, scoop up a portion of the mixture and press into a ball.) drop one dumpling into broth and cook about 12 minutes.
• 12 the dumplings should rise to the top when they are done.
• 13 cut the first dumpling open and check to make sure it is of the proper consistency.
• 14 if it is too hard, add more egg-milk mixture.
• 15 if it is too soft and falls apart, add flour.
• 16 add remaining dumplings as space allows, cooking approximately 12 minutes each.
• 17 knödel are served either in broth or over sauerkraut.