Baked Bread Dumplings with Sauerkraut and Sausage | Juicy Leftover Casserole

Cut the stale bread rolls into 1-1.5 cm cubes. In a spacious bowl, beat the eggs with the lukewarm milk, add half a teaspoon of salt, a pinch of ground black pepper, and half of the finely chopped parsley. Pour the egg-milk mixture over the bread cubes, toss well, and let it sit for 10 minutes to absorb the moisture. Then sprinkle over the all-purpose flour and gently knead into a soft but shapable dough. Form walnut-sized or smaller dumplings from it.

Heat 10 g of lard in a skillet and brown the small bread dumplings all over on medium heat for 4-5 minutes until they form a crust on the outside. Transfer them to a plate.

Melt the remaining 20 g of lard in the skillet. Add the sliced smoked sausage and fry for 2-3 minutes until it releases its aromatic red fat. Add the finely chopped onion and cook until translucent.