Potato Dumplings with Sauerkraut

Ingredients

• 700 g boiled, starchy potatoes (from the day before)
• 500 g Sauerkraut
• 2 onions (finely chopped)
• 1 bay leaf
• 6 juniper berries
• 2 tbsp clarified butter
• 100 g firm blood sausage (cut into fine cubes)
• Salt
• ground pepper
• nutmeg
• 80 g starch
• 2 Eggs
• 200 g smoked ham (diced)

Instructions

1. 1.

   Cook sauerkraut with 1 onion, bay leaf, juniper berries, 1 tbsp clarified butter and about ½ l water; bring to a boil, cover and simmer for about 45 minutes.

2. 2.

   Grate potatoes finely and mix with salt, nutmeg, starch and eggs into a dough. Shape 6–8 dumplings and press 1 tsp blood sausage cubes into the center of each. Simmer in salted water for about 20 minutes.

3. 3.

   Brown bacon and remaining onion in leftover clarified butter.

4. 4.

   Arrange sauerkraut and dumplings on a plate and sprinkle with the bacon‑onion mixture.