Summary

Ingredients

• 250 g sausae meat (from veal sausaes or meat loaf), fresh
• 125 ml milk
• 1 egg (s)
• 2 tablespoon breadcrumbs (heaped )
• 1 onion (s)
• 1 small Bunch parsley, smooth
• some butter
• Ground pepper
• Nutmeg, ground

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Instructions

1. Finely chop the onion and sauté in a little butter until translucent. Add finely chopped parsley and sauté briefly. Let something cool down.
2. Use a fork to mix the roast with the milk in a bowl to form a smooth mixture. Stir in the egg. Season to taste with pepper and nutmeg (salt is usually not necessary as the sausage meat is already salted). Stir in the onion and parsley mixture and breadcrumbs and leave to soak for approx. 15 minutes.
3. Bring plenty of water to the boil and season with salt. Using two spoons of the mixture, add dumplings to the water and let them steep for 15 minutes in the hot, not boiling water.
4. Makes about 12-16 pieces.