Dumplings with Blood Sausage Stuffing

Fresh sauerkraut bought open needs a longer cooking time about 1/2 to 1 hour than such from the can. In the Kelomat, however, the time is reduced to 8 to 10 min,

Cook a smooth, firm pasta dough from egg, egg yolk, flour, olive oil and maybe a tiny bit of water. Let it rest for an hour. Now roll out the dough very thinly and cut out 4 cm circles.

Place the seasoned blood sausage meat on the sides of the dough circles, brush the edges with egg white and fold the dough over it. Press the seams firmly.

For the sauerkraut, cut the bacon into thin strips and roast in a little lard. Add the chopped onions and sauté until translucent. Add the sauerkraut, season with salt, pepper and caraway seeds and fill up with the clear soup. Make short.

Peel and finely grate the potatoes and stir them into the sauerkraut. Simmer for a few minutes. Cut the green bacon into cubes and fry them into grams.

Boil the dumplings in boiling salted water in a wide saucepan for 3 minutes, then remove the dumplings and drain well.

Divide the seasoned sauerkraut evenly among four preheated plates.

Briefly toss the dumplings in the remaining hot lard and arrange on the cabbage.

Our tip: Use bacon with a fine, smoky note!

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