Sausage Sparrows
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ flour
- 4 large egg (s)
- 1 pinch (s) turmeric
- 2 tablespoon semolina (durum wheat semolina)
- water
- 1 teaspoon salt
- 300 g sausae (huntin sausae) in one piece
- 1 large onion (s), cut into cubes
- some margarine for frying
- 1 liter meat broth
- salt
Print Recipe
Pin Recipe Instructions
- Prepare a spaetzle dough from the first six ingredients. Add enough water to make a smooth, tear-resistant dough. Then cut the hunting sausage into small cubes and fold into the dough.
- Bring a large pot of water to the boil and season with salt - do not be sparing with it! Then put some of the dough on a spaetzle board and scrape into the water with a knife. When the spaetzle swim up, they are done (it doesn`t take long). Skim off into a colander and keep going until the batter is used up.
- Let the margarine get hot in a pan and brown the diced onion well. In the meantime, let the broth heat up. Briefly heat the sausage sparrows in it and melt with the browned onions (that is, just add them). Swing the pan with the onions with the meat stock from the soup to get all the onion leftovers out. Serve hot.
- A bread roll or a slice of fresh farmer`s bread goes well with it.
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