Homemade sausage spaetzle

Ingredients for 4 servings:

• 500 g flour (spaetzle flour)
• 5 eggs
• 150 ml mineral water
• 1 pinch of salt
• Butter for frying
• 2 m.-sized onion(s)
• 1 ½ liters of meat broth
• 1 bunch of parsley
• ½ ring/s sausage (Krakauer with caraway)
• Water for the pot

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

old family recipe

Make a spaetzle dough that isn’t too tough using the flour, eggs, mineral water, and salt. Let it rest for at least 30 minutes. Meanwhile, dice the onions and fry them in butter over low heat until dark brown. Then deglaze with the meat broth, bring to a boil, and keep warm. Add the finely chopped parsley just before serving. Cut the Krakauer sausages into the smallest possible cubes. The smaller the cubes, the better, as they make the spaetzle easier to scrape. Stir the sausage into the spaetzle dough. Meanwhile, bring a large pot of salted water to a boil. Scrape the sausage spaetzle in batches into the boiling water like normal spaetzle and cook. When they rise to the surface, place them in a sieve and keep warm. Separate the broth and the spaetzle into separate bowls and serve. Tip: If you have leftover spaetzle, you can fry them the next day in a pan with beaten eggs and serve with a green salad.