Dumpling leftovers and Schlackwurst in the pan
ingredients
- Dumpling leftovers (see Bohemian dumplings)
- Schlackwurst (Saxon bratwurst)
- onions
- eggs
- Ketchup or tomato paste or chives
- Fat for frying
- Mineral water with lots of gas
- Spices to taste
preparation
Cut dumplings into cubes or strips. Peel Schlackwurst (Saxon Bratwurst) and dice it as well.
Heat frying fat in a pan and fry the sausage with onions, then add the dumplings and fry. It's best if the sausage crumbles nice. Season with marjoram, cumin, etc., which is also served with fried potatoes.
Mix some ketchup or tomato paste (substitute chives) with any number of eggs (depending on your appetite) and sparkling water (with plenty of gas) and distribute over the pan contents. Let it rest, using a wooden spoon to make sure that the whole dumpling does not hang.
I recommend that you do not let the egg falter too hard (hence the soda), because dumplings are drier than potatoes and otherwise "overcook" them.
