Tyrolean Bacon Dumplings with Sauerkraut

For the Tyrolean bacon dumplings with sauerkraut, mix milk and egg well and pour over the rolls. Leave to stand for a few minutes. In a frying pan, sauté bacon, sausage and onions and add to the rolls. Add parsley and chives, season with salt and pepper.

Sprinkle the flour on top and mix everything together well. Form four dumplings and put them in boiling salted water. Remove the saucepan from the heat and let the dumplings steep for 15 minutes.

Heat the sauerkraut with the bacon rind, adding a little clear soup if needed. To bind it, grate the potato and onion over it and simmer for half an hour.

Then arrange the Tyrolean bacon dumplings with sauerkraut and serve.

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