The Classic Tyrolean Dumpling

Mix bread cubes with milk and eggs and let stand for 20 to 30 minutes.

Fry bacon cut into small cubes and finely weighted mountain sausage or Kaminwurzen in melted butter together with onions, parsley and chives and season with salt and nutmeg. Sprinkle with flour and knead all ingredients into a firm, but not too moist mass.

Form dumplings with moistened hands.

Boil one of them as a test dumpling in salted water for about 15 minutes. If the consistency of the test dumpling is too soft, knead some more flour into the dumpling mass.

Only when the mass is compact enough, cook the rest of the dumplings.

Serve the Tyrolean dumplings sprinkled with chives.

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