Summary

Ingredients

• 650 g flour
• 10 egg (s), size M
• 100 ml mineral water
• 4 sausages, smoked, spicy
• 1 roll, preferably from the day before
• 1 bunch parsley
• 2 packs soup greens
• Vegetable broth powder
• nutmeg
• salt

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Instructions

1. Make a lump-free, slightly thinner spaetzle dough from flour, eggs and mineral water.
2. If it is too thick, add a little more mineral water. Cut the sausages into small cubes and add to the batter.
3. Dice the roll and fry a little in a pan, then add to the batter. Season the mixture well with salt and nutmeg. Finely chop the parsley and mix with the batter.
4. Clean the soup greens and cut into small pieces. Fill 2 large pots with 2.5 to 3 liters of water each and bring to a boil. Spread the soup greens on the pots and cook for 20-25 minutes. Remove the vegetables and set aside. Season the broth with vegetable stock powder.
5. Slide the dough with 2 spoons into the broth so that small dumplings are formed. Bring the knöpfle to the boil briefly and then let it steep for approx. 10-15 minutes at low heat, about level 4.
6. Distribute the bratwurst knobs with the broth on plates and season with a little Maggi if necessary.
7. Tip: For vegetable fans, the vegetables cooked in the broth can be cut into small pieces and served with the soup.
8. 6 people can easily be fed. We usually do that again the next day.
9. Have fun cooking and enjoy your meal.