Grammel and Black Pudding Dumplings

For the grammel and black pudding dumplings, boil the potatoes with the skin, peel and press through the potato ricer. Knead with the other ingredients to form a dough. Form the dough into a roll and cut into slices.

For the stuffing, chop the grams and fry them in a pan with the pressed garlic, salt, pepper and parsley.

For the black pudding filling, peel the black pudding and cut into slices. Dice the onion, sauté and mix with the black pudding. Season with marjoram, salt and pepper.

Form the dough slices with the two fillings into dumplings and cook in salted boiling water for 10 minutes. Then serve the grammel and black pudding dumplings right away.

Preparation Tip:

Serve the grammel and black pudding dumplings sauerkraut or salad

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