Tiroler Speckknodel (Tirolian Bacon Dumpling)

• 6 stale rolls, cut into cubes
• salt
• 1/4 liter milk
• 2 eggs
• 30 g butter
• 1/2 onion, minced
• parsley
• chives
• 3 tablespoons flour
• 100 g bacon
• 150 g hard smoked sausage (like pepperoni or summer sausage)
• beef stock

1. Salt bread cubes.
2. Lightly whisk together milk and eggs.
3. Pour milk-egg mixture over bread cubes.
4. Stir until moistened, cover and let stand 30 minutes.
5. Mince bacon and sausage.
6. Fry bacon.
7. Saute onion in butter, adding parsley and chives (this is a"to taste" option).
8. Bring the beef stock to a gentle boil.
9. Add bacon, sausage, and onion mixture to soaked bread mixture.
10. Sprinkle with flour.
11. The mixture should be thick enough to form into 8-12 dumplings (This is done by hand, scoop up a portion of the mixture and press into a ball.) Drop one dumpling into broth and cook about 12 minutes.
12. The dumplings should rise to the top when they are done.
13. Cut the first dumpling open and check to make sure it is of the proper consistency.
14. If it is too hard, add more egg-milk mixture.
15. If it is too soft and falls apart, add flour.
16. Add remaining dumplings as space allows, cooking approximately 12 minutes each.
17. Knodel are served either in broth or over Sauerkraut.

stale rolls, salt, milk, eggs, butter, onion, parsley, chives, flour, bacon, sausage, beef stock

Taken from www.food.com/recipe/tiroler-speckknodel-tirolian-bacon-dumpling-45222 (may not work)