Tirolen Kaspressknödel

Preparing the dumplings (6 portions):

50 g Tyrolean Speck or bacon

50 g sausage

125 ml milk

2 eggs

1 tablespoon of flat-leaf parsley

40 g semi-coarse flour

Salt, pepper, nutmeg

Cut the bacon and the sausage into small cubes, whisk the milk with the eggs, add salt, then the grated nutmeg, the chopped parsley leaves and the flour. Mix everything and leave to rest for 15 minutes, then form small round dumplings. Boil in salted water for about 15 minutes.

Finally put the dumplings into a hot, strong beef broth and serve.