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Bavarian Speckknoedel

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PostPosted: Wed Jun 29, 2016 6:22 pm    Post subject: Bavarian Speckknoedel  Reply with quote

Bavarian Speckknoedel

Here is s recipe that Louis likes to make use of the extra white bread that Klink at times provides the inhabitants of Stalag 13 which might otherwise go stale or become moldy.

A favorite in the mountainous areas of almost all European countries with an Alpine region, the speckknödel probably started out as a way to use bread that had gone stale and might otherwise be wasted.

The reliance of the dish on heavily-smoked bacon and onions suggest that speckknödeln were often made in the winter, a way to make the increasingly scarce preserved meat go further and last longer until the first new sources of meat started to become available in the spring.


5 ounces Schaller & Weber Double-smoked Bacon
10 ounces day-old white bread or brotchen
1 cup parsley, finely chopped
1 tbsp. milk
2 eggs
white pepper
2 heaping tbsp. flour
2 medium onions
1 tbsp. Meggle Alpine Butter

Cut smoked bacon into finely diced pieces. Chop day old bread/brotchen into 1 inch chunks. Wash parsley, shake dry and chop finely. Fry bacon in saucepan until golden brown. Remove from pan and set aside.

Peel onions and dice. Melt butter in pan and saute onions until golden brown and set aside.

Add bread chunks to bacon fat and fry until light brown on all sides. Remove bread from pan, place in mixing bowl and allow to cool. In a separate bowl, stir together milk, eggs and pepper. Pour over bread and mix well. Let stand for at least 3 hours.

Combine the flour, bacon, onion and bread-egg mixture and stir together. Make sure the ingredients are well blended. Dampen hands and form 8 dumplings from mixture. Bring salted water to a boil in a large pot. Carefully place dumplings in boiling water and leave in for 15-20 minutes

Remove dumplings from boiling water and allow water to drain. Arrange dumplings on a platter and sprinkle with bacon.

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