Swabian Sausage Spaetzle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 flour, 405 or spaetzle flour
- 10 egg (s)
- 1 tablespoon salt
- 2 tablespoon parsley, fresh or dried
- 500 g sausae, smoked ham sausae or 250 fresh and 250 smoked ham sausae
- ml 1,000 meat stock
Print Recipe
Pin Recipe Instructions
- Cut the smoked ham sausage into small cubes.
- Flour, eggs and salt are mixed together, the dough beaten until it has bubbles and comes off the spoon. Ham sausage cubes and parsley are added and stirred in.
- The sparrow board is swiveled with cold water, a little dough is poured on it, thinly spread with the sparrow scraper or large knife and fine spaetzle is scraped in boiling salted water. If they swim on top, they are taken out with a slotted spoon, rinsed with cold water.
- Broth, fresh or ready-made, briefly bring to the boil.
- We serve the sausage spaetzle in a bowl. The meat broth separately. This has the advantage that leftover sausage spaetzle can be roasted.
- Or the Wursteaspoonätzle are eaten with Swabian potato salad or leaf salad.
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