Authentic Austrian Speckknödel With Sauerkraut Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 27, 2016 Last updated on October 3, 2024 Marta July 27, 2016 Last updated on October 3, 2024 Every year we camp 1 or 2 weeks in the German Alps. The family of my husband have a big caravan which we can use in summer. While in the past 3 years I have concentrated on trying all different German/Bavarian dishes, this year my mission was to discover Tyrol cuisine. That was a real food porn. Most of my friends got to know Austrian dishes while going to the Alps for skiing, but for me, it was a brand new experience. I am actually a little sad that I decided to try this cuisine so late, as Austria is really not that far from where we live. And considering that we spend every summer on the Austrian border its a shame that I have just tried all those delicious dishes! But better late than never 🙂 The first time we bought Speckknödel on the German side from a local butcher. I sliced them in the caravan and fried them on butter. They taste like bread roll… There was no onion, very little butter and bacon. It was very disappointing, as my husband said that those is one of the best Austrian speciality. But I didn’t give up, I was hoping that next time we go to Austria I find a restaurant with delicious Speckknödel. The day after we planned to climb Aggenstein (1.986 meters). As we were going back we have decided to stop by Bad Kissinger Hütte, 1.788 m for a warm meal. They have served Speckknödel on the menu so I gave it a go. And that was it! That was very delicious Speckknödel! This time I knew already I need to get Austrian bacon, try to find the traditional recipe and cook it at home. It didn’t take too long and Speckknödel has been served on our table. They are at least as good as those once which I ate on Aggenstein. Autentic Speckknödel from Tirol No ratings yet Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Cuisine Austrian Servings 4 people INGREDIENTS For Speckknödel 1 onion chopped40 g butter150 g bacon chopped150 ml milk300 g dry or fresh wheat bread rolls 4 wheat bread rolls2 eggs1 tbsp parsley choppedsaltpeppernutmeg optionalbreadcrumbs if needed 1 onion chopped 40 g butter 150 g bacon chopped 150 ml milk 300 g dry or fresh wheat bread rolls 4 wheat bread rolls 2 eggs 1 tbsp parsley chopped salt pepper nutmeg optional breadcrumbs if needed For serving chives optional, for servingcooked sauerkraut chives optional, for serving cooked sauerkraut INSTRUCTIONS Fry chopped onion on butter on medium heat for 3-5 minutes. Add the bacon and fry for another 3 minutes. I like my bacon still soft, but you can fry it until crispy.Preheat the milk in a small pot and turn off the heat just before it starts boiling. Cut bread rolls into small cubes. Place them in a medium mixing bowl. Pour the warm milk over the bread roll cubes evenly and let the mixture rest for 10 minutes. You don't need to stir it.In a small mixing bowl whisk together eggs with salt, pepper, nutmeg, and parsley. Add the bacon-onion mixture as well as the egg mixture to the medium mixing bowl with bread roll cubes and knead it until the mixtures combine. Form dumplings, a tennis ball size.Take a large pot and bring at least 3 liters of salty water to a boil. Place the dumplings in the water and let them simmer over low heat (I am using 2 out of 10) for 15-20 minutes without a lid.Serve with warm, cooked sauerkraut and chives. Fry chopped onion on butter on medium heat for 3-5 minutes. Add the bacon and fry for another 3 minutes. I like my bacon still soft, but you can fry it until crispy. Fry chopped onion on butter on medium heat for 3-5 minutes. Add the bacon and fry for another 3 minutes. I like my bacon still soft, but you can fry it until crispy. Preheat the milk in a small pot and turn off the heat just before it starts boiling. Preheat the milk in a small pot and turn off the heat just before it starts boiling. Cut bread rolls into small cubes. Place them in a medium mixing bowl. Pour the warm milk over the bread roll cubes evenly and let the mixture rest for 10 minutes. You don't need to stir it. Cut bread rolls into small cubes. Place them in a medium mixing bowl. Pour the warm milk over the bread roll cubes evenly and let the mixture rest for 10 minutes. You don't need to stir it. In a small mixing bowl whisk together eggs with salt, pepper, nutmeg, and parsley. In a small mixing bowl whisk together eggs with salt, pepper, nutmeg, and parsley. Add the bacon-onion mixture as well as the egg mixture to the medium mixing bowl with bread roll cubes and knead it until the mixtures combine. Add the bacon-onion mixture as well as the egg mixture to the medium mixing bowl with bread roll cubes and knead it until the mixtures combine. Form dumplings, a tennis ball size. Form dumplings, a tennis ball size. Take a large pot and bring at least 3 liters of salty water to a boil. Place the dumplings in the water and let them simmer over low heat (I am using 2 out of 10) for 15-20 minutes without a lid. Take a large pot and bring at least 3 liters of salty water to a boil. Place the dumplings in the water and let them simmer over low heat (I am using 2 out of 10) for 15-20 minutes without a lid. Serve with warm, cooked sauerkraut and chives. Serve with warm, cooked sauerkraut and chives. NOTES The Austrian Speckknödel freeze well. I would suggest freezing them after cooking in an airtight plastic bag. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.