Rhenish Apple Dumplings

Summary

Ingredients

• 500 g apples, e.. Berlepsch, Boskoop or similar
• 125 ml water
• 80 g suar
• 250 g flour
• 3 egg (s)
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt
• 125 ml milk and water, mixed
• Salt water
• 100 g butter
• cinnamon and sugar
• 16 sausages, e.g. Nuremberg sausages

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Instructions

1. Peel the apples, cut them into pieces and put them in a saucepan with the water and sugar. Cook over medium heat to make apple compote. Stir occasionally, do not cook too soft.
2. Mix the flour, eggs, baking powder, salt and the milk-water mixture into a thick dough in a dough bowl (if possible with a spout).
3. Bring salted water to a boil in a large saucepan. Put the dough in teaspoon-sized portions with one or two teaspoons in the boiling salted water. When the dumplings come up and float on the water, they are skimmed off with a slotted spoon and placed in the applesauce.
4. Fry the sausages in a pan. Melt the butter and brown.
5. Serve the apple dumplings with brown butter and cinnamon sugar and the grilled sausages.