Hash Dumplings with Goulash Juice

For the Hascheeknödel with goulash juice first prepare the potato dough. To do this, boil the potatoes, peel them and press them through a potato ricer. Add the egg yolks, salt and flour and work together to form a dough.

Let dough rest briefly and form into a roll. Fry the leftover sausage with onion and garlic. Season to taste and add herbs.

Cut the dough into equal sized pieces and fill with the sausage filling and shape into dumplings. Cook the dumplings for about 15 minutes. In the meantime, cook sauerkraut and prepare goulash juice.

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