Rinse the raw potatoes and remove the skin. Later, grate them finely and squeeze them with a harness. The cooked potatoes are also finely grated or pressed through a press. The leek is cut into fine strips. Dice the bread and fry it in the oil. To the potatoes add the potato flour, leek, eggs, marjoram and the bread cubes form and mix.
Season with salt. Form evenly sized dumplings, putting a piece of red sausage (typical sausage from the Vogelsberg region) in each one. The dumplings are put into boiling salted water. After a short boil the dumplings should only make very light and after 20 min. they should be good.
In addition there is duck fat. For this, bacon and striemel – which is smoked pork belly – are cut into cubes or small strips. These are left out in a frying pan. Add the onions cut into strips. When both have a little color, the duck fat is ready. This is poured over the dumplings. Finally, a dash of milk is added to everything.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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