Baked liver sausage dumplings with bacon chips and veal jus on creamed savoy cabbage

Ingredients liver sausage dumplings:
- 160 g coarse farmer's liver sausage to make 8 balls of 20 g each
- 560 g dumpling dough for 8 dumplings, 70 g each
- Flour, egg, breadcrumbs for breading
- salt, potato flour
Preparation of liver sausage dumplings:
Shape the liver sausage into balls and then chill for 30 minutes. Press the dumpling dough flat, fill with the liver sausage and carefully coat with the dumpling dough. Then twist round with wet hands.
Boil in salted water that has been slightly thickened with a little starch. When the dumplings float to the top, drain on kitchen paper and leave to cool slightly.
Coat in flour, egg and breadcrumbs and fry in hot fat until crispy.

Creamed savoy cabbage ingredients:

- 240 g savoy cabbage, cleaned and cut into fine strips
- 40 g finely diced onion
- 40 g onion leek cut into fine rings
- 30 g coarsely chopped parsley leaves
- 0.5 l vegetable stock
- 0.25 l cream
- salt, pepper, nutmeg, rapeseed oil
Preparation Creamed savoy cabbage:
Sauté the diced onion in a little oil. Then add the savoy cabbage, pour in the vegetable stock, cover and simmer until soft. Add the cream and reduce until creamy. Stir in the parsley and onion leek. Season to taste with salt, pepper and nutmeg.

Bacon potato chips ingredients:
- 8 slices of bacon
Preparation of bacon potato chips:
Line a baking tray with baking paper, place the bacon slices on it next to each other, cover with another layer of baking paper and weigh down with another baking tray.
Bake the bacon slices between the trays at 200°C in the oven until crispy.

Ingredients Veal jus:
- 0.25 l veal jus
- 20 g cold butter
- cream, pepper
Preparation of veal jus:
Heat the veal jus and stir in a little butter. Now stop the sauce from boiling. Season to taste with salt and pepper.

Garnish ingredients:
- 4 savoy cabbage leaves (cut to approx. 8x10 cm)
- 20 g cold butter
- salt, pepper
Preparation of garnish:
Fry the savoy cabbage leaves and parsley individually in hot fat and then lightly salt.

Spread the creamed savoy cabbage on the plate and pour a little veal jus around it. Serve the rest separately.
Place one whole and two half liver sausage dumplings on top of the creamed savoy cabbage.
Garnish with the fried savoy cabbage leaf and parsley.

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