Kassler in a bread dumpling coating with bacon

Instructions:
Prepare Bread Dumpling Dough:

Pour warm milk over bread cubes and let sit for 10 minutes.

Sauté onion in butter until translucent; mix into the soaked bread.

Add eggs, parsley, salt, pepper, and nutmeg. Mix well until it holds together but is still soft. Let rest for 10–15 minutes.

Wrap the Kassler:

Flatten the dumpling mixture into a rectangular sheet (using wet hands or between parchment paper).

Place the Kassler in the middle and wrap the dough around it completely. Seal all edges.

Add Bacon:

Wrap the entire dumpling-wrapped Kassler with bacon strips (you can secure with toothpicks or kitchen twine if needed).

Cook:

Option 1 – Bake: Preheat oven to 180°C (350°F). Place the wrapped Kassler on a baking tray and bake for about 40–50 minutes until golden brown and cooked through.

Option 2 – Pan-Fry + Bake: Sear the bacon-wrapped log in a hot pan to crisp the bacon, then transfer to the oven to finish cooking (about 30–40 minutes at 180°C).

Serve With:

Sauerkraut or red cabbage

A beer gravy or mustard cream sauce