- 100 g Speck Alto Adige IGP
- 50 g butter with the South Tyrolean seal of quality
- 300 g potatoes with the South Tyrolean seal of quality
- 1 egg yolk with the South Tyrolean seal of quality
If the sauerkraut is too sour, press the fluid out or rinse it in cold water. Pour the water into the sauerkraut, add the whole speck, the juniper berries, peppercorns, caraway and bay leaf. Lightly salt and simmer on low heat for about 1.5 hours. Heat the butter and sauté the onion and garlic. Sprinkle the flour on top to make a light roux. Stir the roux into the sauerkraut, season to taste and leave to simmer for another 10 minutes. Peel and dice the potatoes and boil them in salt water for about 20 minutes. Drain and leave to cool until they are no longer steaming. Press the potatoes through a fine-meshed sieve. Mix the mashed potatoes with the egg yolk and melted butter and leave the mass to cool. Add flour, nutmeg and salt to the potato mass and knead. Roll out the dough to a thickness of 1–2 mm, cut out round shapes and deep-fry them.
Serve the deep-fried potato dumplings with sauerkraut. Baking temperature: 180 degrees Cooking time: approx. 2 minutes