Summary

Ingredients

• 500 g broccoli
• 500 g spaetzle from the refrierated counter
• 200 g sausae (Schinkenbeißer, Cabanossi or similar)
• 1 cup cream
• 1 clove garlic
• pepper
• clarified butter

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Instructions

1. Clean the broccoli, cut into florets and cook them, and if you like the stalks too, quickly in boiling salted water.
2. In the meantime, cut the sausages into 1 cm wide slices and finely dice the clove of garlic.
3. Fry the sausage slices in a coated pan. Usually enough fat develops during frying, otherwise add a little clarified butter. When the sausages start to get crispy, briefly fry the garlic, then add the spaetzle and mix everything together. Fry this mixture for about 3-5 minutes, adding a little clarified butter if necessary. Season with a little pepper, if you like, you can also add salt, but the dish is usually salty enough because of the sausages.
4. Now pour the cup of cream into the pan and spread the cooked broccoli on top. Let the cream soak into the spaetzle until it is almost completely absorbed, mix in the broccoli and then serve.