Sausage dumpling on sauerkraut

Ingredients

Directions

1. 1

   Wash the potatoes. Cook half in boiling salted water for about 20 minutes. Then rinse cold, peel and press the potatoes through a potato ricer. In the meantime peel the remaining potatoes, wash them and grate them on a fine grater. Squeeze well. Mix all potatoes, flour and egg yolk.

2. 2

   Season with salt, pepper and nutmeg. Dice blood sausage finely, season liver sausage with dried thyme. Mix the sausage types. Form 10-12 dumplings from the potato mixture. Fill each dumpling with about 1 tablespoon of the sausage mixture. Put them into plenty of boiling salted water and let them simmer at low heat for about 20 minutes. In the meantime peel and finely chop the shallots. Steam them in hot fat until golden yellow. Add bay leaf, sauerkraut and white wine. Bring to the boil briefly, then reduce over a high heat for 5 minutes. Heat the cream in it.

3. 3

   Put them into plenty of boiling salted water and let them simmer at low heat for about 20 minutes. In the meantime peel and finely chop the shallots. Steam them in hot fat until golden yellow. Add bay leaf, sauerkraut and white wine. Bring to the boil briefly, then reduce over a high heat for 5 minutes. Heat the cream in it. Season with paprika. Serve garnished with fresh thyme