Pan-fried bread dumplings with sausage | Quick leftover lunch

Cut the stale bread rolls into approx. 1.5 cm cubes. Pour the lukewarm milk over them in a bowl and let stand for 5 minutes to soften slightly.

Crack 1 egg into the bread cubes (set aside the remaining 3 eggs for frying), sprinkle with half of the finely chopped parsley, the wheat flour, a pinch of salt and pepper. Knead gently, then shape into 8 small dumplings.

Bring lightly salted water to a boil in a large pot. Add the dumplings and simmer in gently bubbling water for about 8–10 minutes, until they float to the surface. Remove them with a slotted spoon, allow to cool slightly, then cut each into halves or quarters.