Pfälzer Fläschknepp

Summary

Ingredients

• 0.5 kg ½ beef, medium fat
• 0.5 kg ½ pork, medium fat
• 2 egg (s)
• 2 rolls, stale
• 2 g pepper, white
• 2 g nutme, round
• 1 teaspoon, grained marjoram, rubbed
• 18 g salt
• water
• 0.5 ½ cube meat stock

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Instructions

1. The meat is cut into strips so that it goes through the wolf and seasoned. The rolls are soaked in lukewarm milk, squeezed out well and chopped up. Now you grind everything with the 4.5 mm disc.
2. The sausage meat is kneaded well and for a long time with the eggs. Then you roll dumplings with a diameter of approx. 5 cm with wet hands. The Fläschknepp are now boiled in approx. 85 ° C hot water, to which 0.5 cubes of meat stock are added, until they float on top. Then let them steep for another 5 minutes.
3. Horseradish sauce and white bread go well with it. You can of course also mix ready-made minced beef / pork with all the ingredients!

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