Schwälmer Dumplings with Onion-Bacon Sauce

Ingredients

• 750 g potatoes
• 40 g toast bread
• 100 g leek
• 100 g pork sausage
• 1 sprig fresh marjoram
• 1 egg (size M)
• Salt
• freshly ground pepper
• 100 g bacon
• 250 g onions
• Salt

Instructions

1. 1.

   Peel, wash, quarter and cook 250 g of potatoes. Drain and press through a potato masher. Let cool. Peel, wash and finely grate 500 g of potatoes. Place in a cloth and squeeze until no liquid remains. Dice toast bread and roast golden brown in a non-stick pan without fat. Clean leek, rinse and cut into thin rings. Dice sausage. Finely chop marjoram leaves. Mix raw and cooked potato mash. Add bread cubes, leek, pork sausage, marjoram, egg, salt and pepper and knead into an even dough. Shape 16 dumplings from the mixture.

2. 2.

   Bring a large pot of salted water to a boil. Add the dumplings, let the water rise once, then simmer gently for 15 minutes until cooked through. Dice bacon. Peel and dice onions. Render bacon in a hot pan without added fat. Add onions and fry until golden brown. Skim off 200 ml of cooking liquid from the dumplings, add it back to the pan and bring everything to a boil once more. Finely chop the remaining marjoram leaves and add them. Season with a pinch of salt. Remove dumplings with a slotted spoon and serve with the bacon sauce, garnished with leftover marjoram.