Potato Dumplings with Bacon Sauce
For the potatoes: Peel 250 grams (approximately 8.8 ounces) of potatoes. Rinse, quarter and boil potatoes. Drain and press through a potato ricer.
Peel, rinse and finely grate 500 grams of potatoes. Put into a cheesecloth and squeeze liquid into a bowl.
Dice toast and cook in a dry frying pan until golden. Rinse and slice leek. Slice mettwurst. Mince marjoram leaves. Combine grated and cooked potatoes. Add bread cubes, leeks, mettwurst, marjoram, egg, salt and pepper and knead into a smooth dough. Shape into 16 dumplings.
Bring a large pot of salted water to a boil. Add dumplings and simmer for 15 minutes.
For the sauce: Dice bacon. Peel and dice onions. Cook bacon in a hot frying pan. Add onions and cook until golden brown. Skim 200 ml (approximately 7 ounces) of cooking water from dumplings and use to deglaze onions. Bring to a boil and add leaves from 1 sprig of marjoram. Season with a little salt.
Remove dumplings with a slotted spoon. Plate dumplings and drizzle with sauce. Serve garnished with remaining marjoram.