Recipe

Knegli (plum Dumplings) Recipe

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Ingredients

Directions

Step #1 Work the beef through the fine blade of the grinder, spread it on a plate & Sprinkle top the salt and saltpeter over it.
Step #2 Work the pork & pork fat through the coarse blade of the grinder & mix with the beef.
Step #3 place this in large bowl & Sprinkle top it over the garlic, cumin seeds & red & black pepper.
Step #4 Beat well for 5 mins until the mixture leaves the sides of the bowl.
Step #5 Beat in the 1 c of water.
Step #6 Fill the casings & twist or tie in 4-5 inch lengths.
Step #7 Hand them in an airy room (about 60 F) & dry them for 2-5 days depending on the humidity.
Step #8 Then smoke them for 2-5 hrs until brown or dark mahogany.
Step #9 Do not let the temperature rise above 100 F.
Step #10 Store for up to a month in the refrigerator.
Step #11 Simmer in boiling water to cover for 12-15 mins & drain; or split lengthwise, brush with butter & broil or saute in butter.
Step #12 Serve with split pea or lentil soup.
Step #13 --.
Enjoy the KNEGLI (PLUM DUMPLINGS) recipe