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Weck Knodel

Prep Time 15 mins
Cook Time 15 mins
Rest Time 4 hrs
Total Time 4 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Description

Great German side dish, savory bread-balls to be served with Pork Tenderloins and Cream Sauce

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.
Ingredients
  • 8 sub-rolls (or hot-dog buns)
  • 3 large eggs (beaten)
  • 2 cups milk (warm)
  • 4 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1 tablespoon onion (finely chopped)
  • 4 heaping tablespoons all purpose flour
  • 5 shakes parsley, ground (or 1 fresh sprig)
Instructions
  1. 1
    Cut bread in cubes and let stand, uncovered for at least 4 hours.
  2. 2
    In a bowl, add salt, onions and beaten eggs. Then add milk, butter mixture and parsley.
  3. 3
    Mix and add to salted boiling water as balls.
  4. 4
    Turn water down to just about boiling and boil for 15 minutes (until they float to the top).
  5. 5

    Serve with Pork Tenderloin and cream sauce.

Read it online: https://hellige.us/recipe/weck-knodel/