Serve with sauerkraut.


  • 1 large onion
  • 7 oz smoked meat or salami
  • 7 oz bacon
  • 10 rolls
  • 4 eggs
  • pinches of salt and marjoram
  • milk and flour as required


Finely chop the onion, bacon and meat and fry all together, season and put on one side. Cut the rolls into cubes, mix with the eggs and add the bacon, meat and onion. If necessary add a little milk and flour to bind it and mix it all well. Allow to stand, shape into dumplings and cook slowly in boiling salted water for about half an hour. Serve in beef broth.

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Submitted 6/13/05.
Source: Specialties of Austrian Cooking
Submitted By: J Mathews
Tyrolean Bacon Dumplings - Speckkneodel