For the sausage dumplings, press the cooked potatoes through a potato ricer and mix with the remaining ingredients. Knead into a smooth dough.
For the filling, sauté the finely chopped onion in oil until translucent. Cut the hard sausage into small pieces and fry briefly – let cool. Divide the potato dough into 10 parts.
Flatten each part of the dough in your hand, add a tablespoon of filling and form into a dumpling. Put the sausage dumplings into boiling salted water and simmer for about 15 minutes.
Preparation Tip:
Sausage dumplings go well with paradeis cabbage, sauerkraut or wine cabbage.