Austrian Meat Dumplings

Preparation

• Bring water to a boil, add salt.
• Then cut the potatoes in half and cook them in salted water until they are soft. Then drain. It is best to store the potatoes overnight in the refrigerator, otherwise, let them cool down before processing them further.
• Cut the onion and garlic into small pieces.
• Heat oil in a pan and fry the onion and garlic until translucent. You can fry the sausage a bit, but you don't have to. Once done, let everything cool down and add chopped parsley, salt, pepper and nutmeg.
  
• Put all the ingredients in a high-performance blender and blend until you reach the desired consistency.
  
• If the mixture is too dry add an egg and then form small balls out of the meat mixture. Place them on a tray or a board and place them in the freezer.
  
• In the meantime, peel the potatoes that you cooked the day before and grate them on a grater or press them through a sieve. Mix with egg, egg yolk, semolina, melted butter, flour, and a pinch of nutmeg and salt each and work into a compact, smooth dough. If necessary, add a little bit more flour or an egg if the dough has become too soft or too firm. Cover with foil and let rest briefly.
  
• Then shape the dough into a roll and divide it into 8-12 equal pieces. Press each piece a little flat in the middle and place a sausage ball in the middle. Wrap the dough well around the sausage. Continue like this until all of the batters are used up.
  
• bring a pot of water with a little salt to the boil, insert the dumplings and reduce the heat. Let the dumplings simmer gently on the lowest setting for 15-20 minutes.
• The dumplings can now be frozen in order to prepare them for another day.
• Arrange the dumplings on plates with some gravy and serve with sauerkraut. Enjoy!
• ❗❗ Please be careful and ensure that the ingredients that you add into the blender are not hot (not above 65°C)