Swabian Maultaschen according to grandma's recipe

Ingredients for 12 servings:

• 300 g sausage meat
• 1 kg minced meat, mixed
• 400 g creamed spinach, frozen
• 1 pair of Landjäger
• 6 rolls, stale
• 2 m.-sized onion(s)
• 2 cloves garlic
• 4 eggs, size M
• salt and pepper
• marjoram
• possibly milk
• 1 bunch of parsley
• 3 eggs, size M
• 60 ml water, cold
• 400 g wheat flour type 405 or type 550
• 1 shot of rapeseed oil
• 2 pinches of salt
• Flour for the work surface
• 2 ½ liters of meat broth

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

According to a very old family recipe that has been passed down from generation to generation.

For the pasta dough, lightly beat the eggs with cold water and oil using a whisk. Gradually add the flour. As soon as the dough begins to firm up, continue kneading by hand. Add enough flour until the dough is no longer sticky and very firm – you may need a little more or less than the specified amount. Chill the dough in the refrigerator for about half an hour. In the meantime, dice the onions and sauté them with the finely chopped garlic in a pan with a little oil until translucent. Set aside and let cool. Peel the Landjäger sausages and dice finely. Cut the bread rolls into small cubes approximately 1 x 1 cm. Combine all the filling ingredients in a bowl and mix well. Season with salt, pepper, and marjoram. Chill the mixture in the refrigerator. Tip: If you don’t want to taste the raw mixture, you can fry a teaspoon of it in a pan and then season to taste. Now divide the chilled dough into two equal-sized balls and roll each one out very thinly on a lightly floured surface into a rectangle approximately 40 x 60 cm (my great-grandmother always said you should be able to read a newspaper underneath it to be the right thickness). Cut the rolled-out dough in half lengthwise and spread with the meat mixture. Roll the pasta dough and meat mixture into a long roll. Using a saucer or small plate, cut the roll into equal pieces, approximately 8 cm wide. Heat the meat broth in a saucepan until well heated (do not boil) and let the Maultaschen simmer for 20 minutes. Serve in the broth, sprinkled with fresh chives. Serve with a Swabian potato salad. Maultaschen are very versatile; they can be baked with ham and cheese, for example, or cut into pieces and fried with egg.