Smoked Smoked Meat in Broth with Spaetzle and Potato Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork shoulder, smoked (Gselchtes Schäufele)
- 1 ½ liter meat broth
- 300 g flour, type 405
- 4 egg (s)
- 1 teaspoon, heaped salt
- 1 pinch pepper
- 4 leaves endive lettuce, cut across into thin strips
- 0.5 kg ½ potato (s), waxy
- 1 small onion (s), finely diced
- 2 tablespoon white wine vinegar or grape vinegar
- 1 tablespoon sunflower oil, or other tasteless oil
Print Recipe
Pin Recipe Instructions
- Let the Schäufele simmer in the broth together with the broth for about 3/4 hours.
- Spaetzle:
- Put the flour in a mixing bowl, then add the salt and then crack and add the eggs. Process into a smooth dough with the hand mixer. Possibly add a little lukewarm water so that the spaetzle dough does not become too firm and it can be processed easily with the spaetzle press. It is definitely worth making the spaetzle yourself!
- Press the spaetzle dough into boiling and salted water with a spaetzle press and after it has come up, lift it out and place in warm salted water until all the spaetzle are ready.
- Advanced users can of course scrape the spaetzle dough off a board with a previously moistened knife.
- Potato salad:
- Boil the potatoes for about 20-25 minutes, peel them and cut into thin slices.
- In a bowl, mix the vinegar, salt, pepper and oil, add the diced onion, add the potato slices and mix well. Take some leaves from the endive salad, wash and cut into fine strips. The lettuce strips are then lifted under the drawn potato salad.
- The fully cooked, sliced Schäufele is served on a plate with a portion of spaetzle and a portion of salad. Depending on your taste, you can of course add some of the spicy broth over the potato salad, which is particularly delicate.
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