Spaetzle Pan with Large Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 4 egg (s)
- 2 pinches salt
- 0.5 ½ ring / s meat sausage
- 1 ½ Cabanossi
- 2 bell peppers, no greens
- 2 onions)
Print Recipe
Pin Recipe Instructions
- Make a viscous spaetzle dough from flour, eggs and salt. Bring approx. 2 liters of salted water to the boil and use the spaetzle slicer to make spaetzle in portions. The spaetzle are done when they swim on the surface of the water, which takes about 2 - 3 minutes.
- In the meantime, halve the meat sausage and cut it into slices, also cut the Cabanossi into slices and fry them in the pan (without any additional fat!). Quarter the onions, dice the peppers and add to the sausage. Strain the spaetzle with a slotted spoon and add to the pan. Fry for 2 minutes and then serve.
- Tip: To make the spaetzle lower in calories, you can only take 2 eggs and replace the rest with water.
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