Sausage Dumplings

For sausage dumplings, first prepare the filling. For this, cut the sausage very finely, chop or mince. Finely chop the onion and garlic and slowly sauté in butter or oil. Add parsley to taste and sauté briefly. Stir everything into the sausage mixture and season to taste with salt, pepper, nutmeg and marjoram. If the mass is not yet malleable and too dry, add another egg. Form the mixture into small balls, place on a tray or board and freeze in the freezer.

Meanwhile, peel the potatoes cooked the day before and grate on a grater or press through a sieve. Mix with egg, egg yolk, semolina, melted butter, flour and a pinch each of nutmeg and salt and work into a compact, smooth dough. If necessary, add a little more flour or an egg if the dough is too soft or too firm. Cover with plastic wrap and let rest briefly.

Then form the dough into a roll and cut off small pieces. Flatten and use each to wrap a sausage ball. Press down well to seal. In a large pot, bring plenty of salted water to a boil, place sausage dumplings in and let sit until gently simmering, about 13-15 minutes, depending on size.

Lift out the sausage dumplings and arrange on preheated plates.

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