Summary

Ingredients

• 1.2 kg potato (s)
• 2 rolls, diced and roasted, croutons can be used as substitutes
• 300 g sausae, red, diced
• salt
• 2 tablespoon marjoram
• 2 egg (s)

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Instructions

1. Peel the potatoes, cut off a third of each and boil these thirds, then grate or press through a potato press.
2. Grate the raw potato pieces (the other 2 thirds) and squeeze them well in a linen cloth, collecting the potato juice and allowing the starch it contains to settle.
3. Pick the raw potato mixture well and mix it with the boiled potatoes and eggs, marjoram, roasted bread rolls and the sausage cubes to form a smooth dough. If it sticks, you can add a little flour. Season to taste with salt and form dumplings (about 7 cm in diameter, i.e. the size of a tennis ball).
4. Pour the settled starch of the potato juice into boiling water. This prevents the dumplings from falling apart. Let the dumplings stand for 15-20 minutes.
5. Traditionally, bacon with onions is served with it at Schwalm. To do this, dice 50 g bacon and 2 medium-sized onions and fry until golden. Then pour over the cooked dumplings.