Summary

Ingredients

• 400 g sausae, raw, coarse
• 350 ml tomato ketchup, preferably Kraft
• 50 g butter
• 50 g wheat flour
• 1 liter water, hot
• 500 g spahetti
• Vegetable broth, instant
• salt and pepper

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Instructions

1. First scratch the length of the sausage casing and remove the sausage. Shape each sausage into 7-8 balls and set them aside.
2. Put a large saucepan on the stove on the highest setting and dissolve the butter in it. When the butter starts to form small bubbles, add the flour and stir quickly with a whisk. Now slowly add the hot water and keep stirring vigorously so that a lump-free, light, creamy base sauce is created (= roux).
3. Then add the ketchup. The sauce should be light red and creamy. Now season with broth, salt and a little pepper. Then the dumplings are placed in the sauce and cooked for 15 minutes on a low level. Meanwhile cook the noodles al dente.