- 2-3 day old bread (approx. 6 buns)
- 200 g seasoned lucanica sausage
- 200 g fresh lucanica sausage
- 4 eggs
- 6 tablespoons of flour
- ½ litre of milk
- salt (to taste)
- pepper (to taste)
Place the diced stale bread in a bowl. Pour the milk over it and let it soak for half an hour. Add the four eggs and the flour to the bread and milk mixture.
Dice the sausage and mix it into the bread mixture, then add the chopped parsley and a pinch of salt, pepper and nutmeg.
Work pieces of the canederli mixture into balls about 8-10 cm in diameter.
Prepare a meat stock and cook the canderli in it for at least 15 minutes at very low heat.
They are ready when they rise to the surface of the broth.
Serve with the broth or drained and seasoned with melted butter and sage.