Mini bread dumplings with organic liver sausage filling, bacon and lamb’s lettuce
300 g rolls or baguette from the previous day
250 ml milk
freshly grated nutmeg
a little zest from an untreated lemon
1 bunch of garden herbs according to preference
2 shallots 1 clove of fresh garlic
150 g organic liver sausage
1 tbsp raisins (as desired)
4 handfuls of lamb’s lettuce
200 g mushrooms in season
100 g bacon cubes
FOR THE DRESSING
3 tbsp balsamic vinegar
6 tbsp olive oil
1 tbsp grainy Dijon mustard
Cut the bread into cubes. Boil the milk with nutmeg and lemon zest and pour over the bread. Wash the herbs, shake dry, pluck and chop the leaves. Peel shallots and garlic, finely chop one shallot and garlic. Cut the other shallot into rings for the salad and set aside. Add herbs, onion and garlic, and the eggs to the bread. Season with salt and pepper and knead well. Leave to infuse for 15 minutes.
Mix liver sausage with raisins as desired. Moisten your hands, put a piece of bread mixture in one hand, add some liver sausage in the center, and form dumplings. Press together well so that they hold their shape while cooking. Bring salted water to a boil in a large saucepan. Reduce temperature, add dumplings and cook in simmering water for 15 minutes.
In the meantime, wash the lamb’s lettuce and shake it dry. Clean, halve or quarter mushrooms as desired. Fry bacon in a pan with a little olive oil, add mushrooms, and fry for a few minutes. Season with salt and pepper.
For the dressing, mix all the ingredients and season with salt and pepper. Marinate the salad just before serving and mix with the shallot rings, mushrooms, and bacon. Fry the dumplings as desired in butter and serve with the salad.
Tip: Place raisins overnight in port wine. Instead of raisins, dates, apricots, or figs also taste good in the liver sausage stuffing..