There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.
We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.
- 350 g breadcrumbs
- 4 eggs
- 200 ml milk
- 120 g onion, chopped small
- 100 g smoked bacon (speck)
- 100 g smoked sausage (landjager)
- 75 g flour
- 30 g butter / oil
- 1 tsp parsley, finely chopped
- 5 g salt
- Nutmeg, 10 gratings
- Chives, finely chopped, for garnish
Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.
Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.
Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.
Cook the dumplings in batches in salted water for 15 minutes.
Serve dumplings garnished with chives and warm apple sauce.