Remove the crust from the bread roll and chop it into small cubes. Pour the milk over it and let it sit for 10 minutes.
Peel and finely dice the shallots and garlic.
Sauté the bacon, shallots and garlic in 1 tablespoon of rapeseed oil, allow to cool slightly. Finely grind the juniper berries. Pluck the thyme and rosemary and chop finely.
Mix the minced meat with the bread, bacon mixture, juniper berries, mustard, egg and the herbs and season with salt and pepper.
Shape the mixture into 8 evenly sized loafs and place them, covered, in the refrigerator to chill for about 1 hour.
Prepare the grill for direct and indirect heat (200 °C). If you are using a charcoal grill (57), you will need a fireplace filled 2/3 full with glowing briquettes.
Spray the hot grate with Anti Stick Spray and grill the dumplings directly from both sides for 2-3 minutes. Then position indirectly and continue grilling until a core temperature of 65 °C is reached.
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