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Take a portion of the mixture and form rolls using cling film (as shown in the picture), making sure to squeeze and roll up tightly. Seal the ends with kitchen string.
If using a clean tea towel, wrap the mixture tightly into a sausage shape and tie the ends with kitchen string.
4. Cooking:
Bring a large pot of salted water to the boil. Then reduce the heat to low so that the water only simmers (it should not boil too much).
Immerse the rolls in the simmering water and cook for 20 to 30 minutes depending on the size of the sausages.
5. Serving:
Once cooked, remove the rolls from the water and let them cool slightly before unrolling them.
Cut them into thick slices (about 1 to 2 cm) as in the picture, then serve them as an accompaniment to a dish in sauce, or as a main dish with a salad or vegetables.
Variations:
Cheese: You can add grated cheese (for example Gruyère or Emmental) to the mixture for a more gourmet version.
Herbs: Vary the herbs according to your preferences (chives, tarragon, etc.).
Accompaniment suggestions:
These dumplings go perfectly with a creamy sauce, a mushroom sauce, or even with a roast meat
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