Crumble the yeast in a bowl and mix with 4 tablespoons of lukewarm milk and the sugar. Let rise for 10 minutes. Mix the milk, flour, eggs, butter and salt together. Stir the yeast milk into the flour mixture and knead everything well. Let the dough stand until its volume has doubled.
Either shape the dough into a large dumpling or divide it into 4 portions and shape them into dumplings. Bring a hand`s breadth of water to a boil in a large saucepan. Tie a towel to the handles of the pot, put the dumpling inside (it must not hang in the water) and cook covered in steam for 45 minutes.
Bring the pears to the boil in a saucepan and thicken with the starch stirred in water.
Heat the cooked sausages in the still hot water. Roast the belly and serve the hudel with the pear compote, sausages and meat.
The dish tastes good in autumn and winter.
Instead of meat, you can also serve vanilla sauce with pears and Hüdel.
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