Recipe: Appetizing Knefla grandma's yummy dumpling/potato/sausage dish!

Knefla grandma's yummy dumpling/potato/sausage dish!. Great recipe for Knefla grandma's yummy dumpling/potato/sausage dish!. So my grandmother used to make this all the time and I think it's a spin off of a Norwegian dish which is normally served as a soup. Riced potatoes, eggs, flour, and homemade croutons make the dough for these traditional dumplings.

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Ingredients of Knefla grandma's yummy dumpling/potato/sausage dish!

1. It's 4 cups of all purpose flour.
2. Prepare 3/4 cup of crisco shortening.
3. It's of About 1 1/2 cups of your choice of broth (warm).
4. You need 2 tbsp of butter.
5. You need 1 of large onion.
6. You need 2 packs of beef 'lil smokies, drained.
7. It's of Several large potatoes.
8. It's to taste of Salt and pepper.

Dumplings are a typical Austrian dish. The ones filled with meat are always made with potato dough, but the exact filling depends on the region that To make the filling, put the speck, bacon, ham and sausage through a meat grinder. That's it - nothing else is added! (Don't use a food processor or the. PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition.

Knefla grandma's yummy dumpling/potato/sausage dish! step by step

1. First we'll start with the dough for your dumplings! Put the 4 cups of flour into a large mixing bowl and salt to taste. Mix well and add the 3/4 cup of crisco. Cut in with a pastry knife until it resembles cornmeal. Add enough warm broth to make a stiff dough (usually about 1 1/2 cups) mix until just combined. Cover and put in the fridge for later..
2. Melt the 2 tbsp butter in a pan or skillet big enough to hold your chopped onion and 2 packs of 'lil smokies. On medium-low heat, let the onion get tender and brown your weenies..
3. Chop your potatoes into large chunks (Small chunks will make this a weird mashed potato dish) and bring them to a boil in a large pot. The water should more than cover the tops of the potatoes because you'll be adding the dumplings to the same boiling water..
4. Once you can stab a fork through the potatoes with little effort, start pinching off pieces of dough with your fingers and adding them to the boiling water. (Be careful not to splash!) The dough cooks quickly so work fast and try to make them all the same size. Taste test a dumpling a minute or so after you've pinched all the dough in. You want them to be slightly fluffy- not doughy at all..
5. Strain your potatoes and dumplings and add the weenies and onion to the pot. Mix together and salt and pepper to taste! (It might sound weird that the only seasonings I use are salt and pepper but I suggest trying it this way before spicing it up!).

This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite. Mashed potato dumplings are filled with spiced sausage and fried until crispy on the outside. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion, butter, evaporated milk, a little flour, and seasoned with salt and pepper.