Dumplings with blood sausage
This is a dish that will appeal to lovers of organ meats and dumplings. They taste best fried in a pan and topped with "Cookover garnish".
Preparation: 1h 20 min
Medium
Preparation: 1h 20 min
Medium
Ingredients:
- 3170 g water
- 15 g salt
- 150 g Onion, raw
- 6 g salt
- 20 g butter
- 60 g chicken eggs, whole
- 90 g clarified butter
- 350 g wheat flour 450
- 800 g pork sausage
Method of cooking:
- Add 150 grams of peeled onion cut into smaller pieces to the bowl.
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