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Schnitz und Knepp und Sausage

Source of Recipe

Lancaster County
The night before making recipe, soak the dried schnitz in water. Next day, using 1 pound sausage per each 1/2 pound schnitz,(soaked weight). Cut the sausages, back country 2 foot lengths, into 2 inch pieces. Leave casings on. Brown sausages in lard or bacon fat and when colored, cover with water and simmer. Add the schnitz.
Make knepp of 2 cups flour, a bit of salt, 2 teaspoons baking powder and enough milk to make a soft batter. Drop by tablespoons onto schnitz and sausage, when it is all, cover the pot until the knepps are done.(like soft bread inside). Serve with boiled potatoes, corn relish or pickle, string beans or peas.