Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g flour
- 6 egg (s)
- 1 pinch (s) salt
- 80 ml water
- 4 pairs bratwurst, coarse
Print Recipe
Pin Recipe Instructions
- Make a spaetzle dough from the flour, eggs, salt and water.
- Cut the sausages lengthways and remove the sausage casing. Now add the bratwurst meat to the spaetzle dough and mix well with a food processor for about 5 minutes. The spaetzle dough should then rest for 15 minutes, until it can be scraped in portions in a pot filled with boiling water. As soon as the spaetzle swim up, they are taken out and quenched in ice-cold water.
- You can now eat this spaetzle either with a strong beef broth or seared with a crunchy salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below