Autentic Speckknödel from Tirol
Servings 4 people
Ingredients
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
Instructions
- 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.
Notes
The Austrian Speckknödel freeze well. I would suggest freezing them after cooking in an airtight plastic bag.