John Myers
Ingredients for 2 servings:
- 300 g flour
- 200 g smoked ham sausage
- 150 g ham sausage, fresh
- 1 bunch parsley, fresh
- 4 eggs
- mineral water if required
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes
It’s best to buy the sausage sliced from a butcher and dice it as finely as possible. Wash and chop the parsley. Mix the flour, parsley, and eggs well. Then add the sliced sausage. Season the spaetzle dough with salt and pepper. It should be a nice, sticky mixture. If it’s too runny, add a little flour. If it’s too thick, just add a little sparkling water. It’s best to let the dough stand for 1 hour (but you can also use it straight away). Bring a large pot of water to a boil. Add plenty of salt to the water. Place the dough on a small board and spread a 1 cm thick layer on the board. Scrape the spaetzle off the board as usual with a spatula. Scrape only one boardful at a time into the pot and then let it simmer briefly. As soon as the spaetzle float to the surface, they’re done and can be skimmed off (this takes a maximum of 1-2 minutes). Now keep the finished spaetzle warm and use the remaining spaetzle dough in the same way. The spaetzle are delicious with beef broth or potato salad. Tip: The next day, they’re also great fried in a pan with a few eggs.
Facebook Comments