Vogelsberger Bumps

Summary

Ingredients

• 0.5 kg ½ potato (s)
• 2 leeks
• 250 g sausae (cervelat) or leftovers
• 250 g salted meat, lean
• 2 egg (s)
• 1 cup breadcrumbs
• salt and pepper

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Instructions

1. Grate the peeled potatoes. Cut the white of the leek into fine slices, finely dice the cured meat, cut the sausage or leftover meat into small cubes, add breadcrumbs.
2. Mix everything with the eggs and spices and fill in bags (made of linen, size 10 x 30 cm) and tie. Cook in salted water for 1 hour. Quench and squeeze out of the sachet.
3. A delicious gravy or light leek jerky sauce is served with it. The next day, cut the remains of the bumps into slices and fry in butter

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