These are very similar to the Serviettenknodel my mother and Oma used to make. They didn't use onion, but did add a pinch of nutmeg to the seasoned cubed bread and sprinkled a handful of flour over the bowl and let it sit to dry for a few hours. They added the milk and egg mixture, and either formed orange sized dumplings, or tightly tied the whole thing into a large white linen napkin, or servietten. Then simmered it in salted water for about 1/2 hr. on both sides (turn it over in the water). You could always tell when it was done because it would give a nice hollow sound when thumped with a spoon. We let it rest a bit on a platter, then slice it and serve with pork roast and sauerkraut, and of course the pan drippings from the roast. Delicious!! Thanks for the recipe!

Reviewed On: Mar. 3, 2009

Delicious and oh-so-easy!! Put 'em in a pretty jar, tack on a bow and they are great to take as a hostess gift!

Reviewed On: Nov. 28, 2003

Wonderful!! Be careful to ensure the sausage is cooked through though, mine was a little on the pink side but I popped them in the oven for 15 min. at 300 to finish. These are awesome drowned in good old HP Sauce!!

Reviewed On: May 25, 2003