For the Hascheeknödel, mince meat and sausage not too finely.
Sauté the onion and garlic cubes in oil and allow to cool.
Add to the meat and mix with the remaining ingredients to a spicy mass.
If the mass is too dry, add some gravy, soup or lard.
Form small dumplings from the mass (freeze briefly to make them easier to coat), cover with dough, twist into dumplings and let stand rather than boil in simmering water for 12-15 minutes (frozen dumplings a little longer).
Recommended side dishes: goulash juice or Bratensaft’l, sauerkraut, cold or warm coleslaw.
Preparation Tip:
Variations:
Related Recipes:
Grammel Dumplings Au GratinPress cooked, peeled potatoes through a press and quickly mix with the remaining ingredients to form a dough...
Summer Sausage SaladFor Summer Sausage Salad, cut about one-third of the sausage slices into strips. Place the remaining sausage...
Baked DumplingsFor the baked dumplings, boil milk with butter and pour in the flour. Boil for two minutes while stirring and...
Spicy Sausage and Cheese SaladFor the sausage and cheese salad, cut sausage and cheese into equal cubes. Cut young onion greens into fine...
Salmon Dumplings From the SteamerFor the salmon dumplings from the steamer first prepare the dough. To do this, mix all the ingredients and let...
Spicy Sausage Salad with Apples and NutsFor the spicy sausage salad with apples and nuts, first cut the garlic sausage into fine slices. Cut the...
Zucchini Stuffed with Quinoa on Spicy Tomato RagoutFor quinoa stuffed zucchini on hot tomato ragout, first sauté finely chopped onion and garlic in olive oil...
Cheese Spaetzle Au GratinFor the cheese spaetzle, mix all ingredients for the spaetzle into a smooth dough and let rest for about 10...
Permanent SausageChop pork, beef and cured bacon and soak in red wine for one night. On the meat comes salt, saltpeter, pepper...
Roasted Pork Loin with Black Radish PureeFor the chutney, finely dice the apples. Sauté shallots in olive oil, add sugar and caramelize slightly. Add...