Flaesch-Knepp: Put the meat and the soaked and squeezed buns as well as the onion and the parsley through the meat grinder. Season the ingredients with salt and knead well until the dough feels smooth. Then add the remaining spices as well as the eggs. Beat the mixture well and let it stand for a while. In the meantime, make the bone broth.
Bone broth: put about 1 kg of soup bones with celery, leek, carrots, onions and salt cooled down and make it for 1 to 2 hours. Then, using a tablespoon (or forming with wet hands), cut out egg-sized dumplings and cook them in boiling clear soup for about 20 minutes. The Flaeschknepp taste best with a horseradish sauce.
Horseradish sauce: Make a roux with butter, flour and clear soup. Stir the freshly grated horseradish into the sauce and let it boil up briefly. Season with salt, pepper and sugar. Add the wine vinegar, which makes the sauce even spicier and finally refine with whipped cream.
Serve: Serve with fresh white bread and sweet and sour pickles.
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Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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