For the Tyrolean dumplings, heat the butter and fry the onion, diced bacon and diced sausage in it. Mix it with the bread.
Mix the eggs with the warm milk and add the parsley and lovage. Season with a little salt and pepper. Mix everything well and let the mixture rest for about 1/4 hour.
Now mix in some flour (max. 30 grams). Wet your hands with water and form dumplings with a diameter of about 7 to 8 cm. Make sure that the dumplings are neither too dry nor too soft.
If the dumplings are too soft, add bread crumbs, if they are too dry, add some milk. Cook the dumplings in lightly boiling salted water for about 15 minutes and serve in the beef broth. Sprinkle the Tyrolean dumplings with chives.
Preparation Tip:
The Tyrolean dumplings go very well with green salad. In winter, fresh turnip cabbage or sauerkraut also goes wonderfully with them.
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