Every year we camp 1 or 2 weeks in the German Alps. The family of my husband have a big caravan which we can use in 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 the Alps for skiing, but for me, it was a brand new experience. I am actually a little sad that I decided 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 delicious 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 meters). As we were going back we have decided to stop 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 was very delicious Speckknödel! This time I knew already I need to get Austrian bacon, try to find the 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.
Autentic Speckknödel from Tirol
For Speckknödel
- 1 onion chopped
- 40 g butter
- 150 g bacon chopped
- 150 ml milk
- 300 g dry or fresh wheat bread rolls 4 wheat bread rolls
- 2 eggs
- 1 tbsp parsley chopped
- salt
- pepper
- nutmeg optional
- breadcrumbs if needed
For serving
- chives optional, for serving
- cooked sauerkraut
- Fry chopped onion on butter on medium heat for 3-5 minutes. Add the bacon and fry for another 3 minutes. I like my bacon still soft, but you can fry it until crispy.
- Preheat the milk in a small pot and turn off the heat just before it starts boiling.
- Cut bread rolls into small cubes. Place them in a medium mixing bowl. Pour the warm milk over the bread roll cubes evenly and let the mixture rest for 10 minutes. You don't need to stir it.
- In a small mixing bowl whisk together eggs with salt, pepper, nutmeg, and parsley.
- Add the bacon-onion mixture as well as the egg mixture to the medium mixing bowl with bread roll cubes and knead it until the mixtures combine.
- Form dumplings, a tennis ball size.
- Take a large pot and bring at least 3 liters of salty water to a boil. Place the dumplings in the water and let them simmer over low heat (I am using 2 out of 10) for 15-20 minutes without a lid.
- Serve with warm, cooked sauerkraut and chives.
