for 4 servings
- 25 ounces
floury potatoes (cooked the previous day)
- 3.333 cups
onions (finely chopped)
- 2 tablespoons
- 3 ½ ounces
firm Black pudding (finely diced)
- freshly ground peppers
- ¾ cup
- 7 ounces
smoked Bacon (diced)
Put the sauerkraut into a pan with 1 onion, the bay leaf, juniper berries, 1 tbsp clarified butter and about 1/2 l water. Bring to the boil, cover and simmer for about 45 minutes.
Grate the potatoes finely and work to a dough with the salt, nutmeg, cornflour and eggs. Form into 6 - 8 dumplings and press 1 tsp diced black pudding into the middle of each. Drop into simmering, salted water and simmer gently for about 20 minutes.
Fry the bacon and the rest of the onion in the rest of the clarified butter.
Serve the sauerkraut and dumplings on plates scattered with the fried bacon and onion.