Blunzenknödel

For the Blunzenknödel the potato dough peel the potatoes cooked the day before and strain (press through a potato press). Mix together with the remaining ingredients to form a dough and then leave to stand for not too long.

Cut the black pudding into small cubes, press the cooked potatoes through a potato press or cut them into small cubes as well. In a pan, sauté onions and garlic in oil. Add the black pudding, toss briefly and add the potatoes. Fry briefly and then remove from heat. Season with salt, pepper, marjoram and chopped parsley. Let the mixture cool down.

Form the potato dough into a roll, cut slices from it and wrap each slice around some of the Blunzen mass. Form into nice round dumplings. Depending on taste, place in boiling salted water and cook for approx. 12-15 minutes or place in hot oil and fry until the Blunzen dumplings are nice and golden.

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