Every year we spend 1 or 2 weeks in the German Alps doing camping. The family of my husband have a big caravan which we can use for summer. While in the past 3 years I have concentrated on trying all different German/Bavarian dishes, this year my mission was to discover Tyrol cuisine. That was a real food porn. Most of my friends got to know Austrian dishes while going to Alps for skiing, but for me it was a brand new experience. I am actually a little sad that I decieded to try this cuisine so late, as Austria is really not that far from where we live. And considering that we spend every summer on the Austrian border its a shame that I have just tried all those deliciuos dishes! But better late than never 🙂
The first time we bought Speckknödel on the German side from a local butcher. I sliced them in the caravan and fried them on butter. They taste like bread roll… There was no onion, very little butter and bacon. It was very disappointing, as my husband said that those is one of the best Austrian speciality. But i didn’t give up, I was hoping that next time we go to Austria I find a restaurant with delicious Speckknödel.
The day after we planned to climb Aggenstein (1.986 meter). As we were going back we have decided to stopped by Bad Kissinger Hütte, 1.788 m for a warm meal. They have served Speckknödel on the menu so I gave it a go. And that was it! That were very delicious Speckknödel! This time I knew already I need to get Austrian bacon, try to find traditional recipe and cook it at home. It didn’t take too long and Speckknödel has been served on our table. They are at least as good as those once which I ate on Aggenstein. I am sure that I will be cooking it in a different variation very soon.
Autentic Speckknödel from Tirol
- 500 g bread rolls dry, cutted into pieces
- 200 g bacon chopped
- 0,5 l milk
- 60 g butter
- 4 eggs
- 6 tbsp breadcrumbs
- 2 tbsp parsley chopped
- 1 onion chopped
- spring onion
Fry chopped onion on butter on the medium heat for 3-5 minutes.
Put cutted bread rolls into w bowl. Add 250ml warm milk, stir and let it rest for 10 minutes.
Add chopped bacon to onion and fry it until crispy.
Pour rest of the milk into bowl with bread rolls, add parsley, eggs and breadcrumbs.
Add bacon and onion. Season with pepper and nutmeg (optional, but i personally like more seasonings in my dishes).
Knead the dough until all ingrediets combine.
Form dumplings w diameter of 8 cm (yes, they are pretty big)
Cook in salted water for 10-15 minutes.
Serve with cooked sauerkraut. Sprinkle with chopped spring onion.