Taleggio-monastery bread-dumplings

with olives and dried tomatoes with coleslaw and sheep sausage

50 g Monastery bread
250 g bread, cut in 1 inch cubes
200 g taleggio
50 g olives
50 g dried tomatoes
50 g onion
4 eggs
20 g parsley
60 g flour
Salt, Pepper
1 kg white cabbage
White vinegar, Oil
4 sheep Sausage
Cut the monastery bread into small pieces and mix it with the bread in a big bowl, add salt and pepper.

Cut the taleggio, olives, dried tomatoes, parsley and onions into small cubes. Heat some olive oil in a pan, sauté onion until transparent and mix all together with the bread.
Beat the eggs and pour it with the flour on the bread.

As required add milk and knead it to a easily formable dough. Allow the dough to rest for a while before forming 12 dumplings.
Boil the dumplings in cooking salted water for about 10 minutes; boil the sheep sausage as well.

Slice the white cabbage, add salt, peper, white vinegar and oil, and leave the salad to stand.
Arrange the white cabbage on the plates, place the dumplings and sausage on it and sprinkle it with parsley

Enjoy your meal –
Ulli Kofler - Mountain Hut Wurzer Alm
Recipe by: Ulli Kofler - Wurzer Alm Mountain Hut
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