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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.