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.
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.