You can thank the Alpine state of Tyrol in Austria for giving us these delicious meatballs called Tirolean Dumplings, or Tiroler Knödel. They are made of sausage and bread, and they make the perfect apres-ski meal.

Ever since the new year, I was on the hunt for an Austrian recipe, a part of my ancestral roots. I had settled on Knödel and when I found out the theme for January’s 5 Star Makeover was meatballs I knew it was more than a coincidence so I settled happily on this classic Tiroler Knödel recipe.

Tiroler Knödel

Tiroler Knödel

What are Knödels?

Knödels are large round potato or bread dumplings, typical of Austrian, German, Hungarian and Czech cuisine. Usually, which are served as a side dish for meat, goulash or in soups. Actually, they would go great with the surprising Erdäpfel Vogerlsalat splashed with pumpkin seed oil, and perhaps a side of this addictive pasta like Spätzle Salad. But they can also be served as a dessert, such as filled with plums.

I have had this dish exactly only twice in my life. My dad is Austrian and does not cook so I never ate many Austrian dishes. My first time was at my cousin’s place for dinner and once was in a Brauhaus in Austria. One of Tyrol’s most beautiful destinations in the city of Innsbruck which is filled with attractions. Ironically I was there when I was 11 years old but did not eat Tiroler Knödel when there.Tiroler Knödel

So this could fall into the meatball category. I chose a very typical Austrian knödel from the state of Tyrol where smoked bacon (Speck) or sausage are added to the dumpling dough.

These are called Tiroler Knödel, or Tyrolean Dumplings. A now gourmet dish found in Austrian menus, Tiroler Knödel was actually food for the poor prior to the ski industry and some say the recipe is about 3,000 years old.

Tiroler Knödel

Knödelfest in St Johann, Tyrol – photo Martin Lugger

Tiroler Knödel with Foie Gras Sausages

I decided to use small Fois Gras Sausage I discovered recently. They are made with pork, duck and foie gras. My meat ingredient definitely brought on the gourmet touch.

My knödels were surprisingly flavorful and delicate, a real treat. They are so easy to make you should definitely try them out on your family for dinner, or even better after a day of skiing.Tiroler KnödelTiroler KnödelA note on the foie gras sausage:  Wish I took a pic of the package but it is long gone in the trash. But I bought them at my local’s farmer’s market this summer and kept them frozen.

This is not a common product at all. The only hint I found online is this french website advertising the sausages.  They are cocktail sized, white and the first ingredients should read pock, duck and foie gras.

Tiroler Knödel

The knödels are very delicate when you take them out of the boiling water. Once cooled, they will hold their shape better. The inside is very moist, a bit like a savory bread pudding.

If you have leftovers slice them up and frying them in a skillet for breakfast.

Tirolean Dumplings | Tiroler Knödel - with Foie Gras Sausages

You can thank the Alpine state of Tyrol in Austria for giving us these delicious meatballs called Tirolean Dumplings, or Tiroler Knödel. They are made of sausage and bread, and they make the perfect apres-ski meal.
Course Main
Cuisine Austria


  • 8 oz stale bread or rolls torn apart or cubed
  • 3/4 cup milk warmed
  • 5 oz Foie Gras Sausage or any sausage
  • 1 tbsp butter
  • 1/2 large yellow onion chopped
  • 1/4 cup fresh parsley chopped (I used coriander)
  • 1/2 tsp salt
  • 1/8 tsp ground pepper
  • 1/8 tsp nutmeg
  • 2 eggs
  • 1/4 cup flour give or take


  • Place the bread in a bowl and pour the milk evenly over it. Stir and set aside.
  • Place the Foie Gras Sausages in a skillet and fry until browned. Remove from skillet and cut into small pieces.
  • Add the butter and onions to skillet and fry until translucent and amber colored. Stir in the parsley and set aside to cool.
  • Add the salt, pepper, nutmeg, and eggs to the bread mixture. Add the cooled onions and sausages. Combine well with your hands. Add 1 tablespoon of flour at a time until the mixture holds a bit better, it should feel like a very sticky dough. Rest for 30 minutes.
  • Bring a pot of lightly salted water to boil. Form 10 small dumplings with wet hands and drop into the boiling water. Reduce the heat so the water simmers gently and cook for about 15 minutes. Dumplings are done when they float. Serve with a hot broth and garnish with parsley.