Then she pours hot milk over the mixture, stirs it all up into a dough, and forms it into balls.
The balls (hehe) need to be cooked in boiling water until they float, fifteen to twenty minutes. But before cooking them, the Kartoffelsoße needs to get started!
And this is how she does it: she heats up a generous (or alarming) amount of lard in a pan, and fries chopped onions in it until softened and fragrant. Many different types of lard were readily available in German supermarkets (including the fabulously titled "party lard" - that's my kinda party!) I'm sure that you could substitute goosefat or ordinary vegetable oil.
The next step is to add loads of sliced potatoes, douse them in heaps of paprika, and pour over beef stock.
She cooks it until the potatoes have softened in the tasty broth.
Then, to turn the potatoes and broth into Kartoffelsoße, she uses a food mill, or a "Flotte-Lotte", as they're also known.
Potatoes go through first, then the broth.
This is when you'd tip in the little pieces of Fleischwurst to heat through. (Hot tip for Melbournians: the best Fleischwurst in Melbourne is sold at the Wursthütte on Glenferrie Road in Malvern!)
As soon as the Fleischwurst is heated through and the dumplings are cooked, you are ready to eat!
Mmm... fluffy dumplings...
And that is it! It's a super labour-intensive dish, so appropriate for a meal made with love to feed your family. I loved how comforting it was, and given the crazy rain and wind we've been having for the past few days, I could totally go for a bowl of this right now.