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Speckknödel — traditional dish from Tyrol, Austria
Main course Meat

Food Flavour DNA

Nutritional Values

🔥640kcal
💪24gProtein
🌾74gCarbs
🥑28gFat
🌿5gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs

Speckknödel

How to order / say it
Say it Speckknödel — [SHPEHK-noo-dul]
Order I would like the Speckknödel, please.
Locally Ich hätte gerne die Speckknödel, bitte.
Say locally

Bread dumplings enriched with bacon, often served as a side or in soup.

Why try it?

Speckknödel is a delicious hallmark of Alpine culinary tradition, embodying the resourcefulness and rich flavors of Tyrolean preparation.

How it tastes

These dumplings boast a chewy inner texture punctuated by smoky bites of bacon, offering a hearty experience. They're often paired in broths or served with sauerkraut for a balance of flavors.

Origin & History — first documented: 1650

The Speckknödel dates back to the mountain regions of Tyrol in the 17th century, originally crafted as a savory way to utilize stale bread and preserve bacon, crucial for long winters.

Recipe

Ingredients

  • 🌾 300 g stale bread
  • 🥩 100 g bacon
  • 🥚 2 eggs
  • 🥛 200 ml milk
  • 🧄 50 g onion
  • 🌿 10 g parsley
  • 🧂 to taste salt

Method

  1. 1 Soak stale bread in milk until soft.
  2. 2 Mix with beaten eggs, cooked bacon, onion, and parsley.
  3. 3 Form into balls and simmer in salted water.
  4. 4 Serve hot with soup or sauerkraut.

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All Europe recipes — Austria — Innsbruck — Speckknödel
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