Grate and squeeze raw potatoes. Press the cooked potatoes through the potato ricer. Mix everything together and fill the dough into a piping bag without a nozzle. Squirt finger-length sausages into the boiling salted water and steep for 15 minutes.
Then drain and roast in enough hot lard. Mix eggs, milk and salt and pour everything together over the Schopperln. Then briefly fry.
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