make a third of the potatoes and squeeze through. Remove the peel from the remaining 2/3 raw potatoes, grate and squeeze the clear soup. Mix the potato masses, pour a dash of hot milk over it, fold in marjoram, eggs, salt and grated onion.
Form dumplings with wet hands, putting a piece of red sausage in the center of each dumpling – this is what gives the flavor!
Gently roll the dumplings in salted water for 20-30 minutes. Add a little milk to the salted water to prevent the dumplings from getting too dark. For the duck fat, cut the bacon into cubes and fry. Add the chopped onions and brown them.
Allow to cool a little and then add sour cream or crème fraiche, a little salt and a dash of milk. Put the dumplings on the plates.
Everyone puts as much duck fat as they like on top.
Our tip: Use a deliciously spicy bacon for a delicious touch!