Put the milk and water with salt in a large saucepan and bring to the boil.
In the meantime, shape the dough into small dumplings. I always divide the dough three times lengthways and six times widthways, so I have 32 small dumplings. Put the dumplings in the pot and let it cook, it shouldn`t boil bubbly.
Cut the garlic sausages (normal sausages can also be used as an alternative, but the garlic sausage gives the thing a little more flavor) and fry them in a butter-oil mixture.
When the dumplings are done (just give them a try when they are swimming upstairs), whisk the three eggs gently and add to the soup while stirring gently. This is how the zoodles are made. If you like it more indulgent, you can stir in one or two more eggs.
When the sausage is seared, add it to the soup along with the roasting fat. Then season again with salt and nutmeg.
That certainly sounds a bit unusual - soup with milk - but it tastes really very good.
The recipe comes from my father`s family and is therefore a real Erzgebirge original.
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