4138 Canederli della Val di Genova

Ingredients:
400 grams crumbled bread
1 egg
3 yokes
2 glasses of warm milk
2 fresh sausages
1 hand full of parsley
1 table spoon of
parmesan cheese
1 piece of garlic
1 onion and olive oil

Instructions:
Fry the sausages in a pan together with the onions and a tea spoon of marjoram. When ready, let it cool. Put all the remaining ingredients together in a bowl. Add the sausages when cold. Mix everything well using your hands. Cover the bowl and let it to rest for one hour.
When the time has passed, grab a hand full of the staffing you made and make a ball of the size of a tennis ball. Repeat till you have no more staffing. Put the balls in simmering water. When ready they will start floating. Drain them and serve them with melted butter and sage or with a fresh tomato souse and basil.