Summary

Ingredients

• 1 kg baguette (s)
• 5 egg (s)
• 160 grams bacon
• 40 g parsley
• 15 g salt
• 4 g pepper
• 2 g nutme
• 100 g onion (s)
• 800 ml milk, lukewarm

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Instructions

1. Cut the bacon into small cubes, finely chop the onions and chop the parsley. Cut the bread into small pieces, approx. 5 cm long and 2 cm wide, and knead well with the milk and all other ingredients and spices, but do not mix too finely, you should still see pieces of crust.
2. Roll the dumpling dough into dumplings with wet hands and simmer them in salted water at 85 °, if you let them sit for another 10 minutes.
3. Alternatively, form the dough into a roll as a napkin dumpling, wrap it in a wet tea towel, tie both ends and hang on a wooden spoon and let it simmer in salted water for about 1 hour.
4. I fill the mass with a sausage filler in 90 mm artificial casings and simmer them for 2.5 hours at 85 ° in the automatic cooker. Cut into slices you can freeze them and, if necessary, heat them in the microwave or fry them in the pan.