Thieves:
Make potatoes the day before. One day later peel and grate them. Add potato flour, marjoram, eggs and salt and mix everything together to form a dough. Form about 10-16 dumplings and place 1-2 pieces of red sausage in the center. Steep in salted water for 15-20 min.
Duck fat:
In a frying pan, fry the diced bacon, add sliced onions and sauté. Fold in sour cream or crème fraiche and milk, season strongly with salt and freshly ground pepper. Serve with the thieves.
Our tip: Use bacon with a fine, smoky note!
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