For Hascheeknödel boil potatoes until soft and peel. Put leftover sausage and roast with parsley through a meat grinder (small insert).
Fry onion and garlic in oil until light brown. Press potatoes with a potato press, add flour and semolina.
Stir everything lightly and knead with egg and salt. Form dough roll and cut into 10 equal parts. Mix meat and roast leftovers with onion, garlic and parsley, season with pepper and form small balls.
Flatten potato dough pieces with your hand, place hash balls on top and form dumplings. Simmer haschee dumplings in salted water for about 20 minutes.
When the dumplings float they are ready. Sprinkle the dumplings with chives and serve.
Preparation Tip:
Goulash juice goes very well with Hascheeknödel. As a side dish serve warm cabbage salad or sauerkraut. However, lettuce also goes well. Hascheeknödel cold makes a good snack.
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