Smoked meat in broth with spaetzle and potato salad

Ingredients for 4 servings:

• 1 kg smoked pork shoulder (smoked shoulder)
• 1 ½ liters of meat broth
• 300 g flour, type 405
• 4 eggs
• 1 tsp, heaped salt
• 1 pinch of pepper
• 4 leaves of endive, cut crosswise into fine strips
• ½ kg potatoes, waxy
• 1 small onion(s), finely diced
• 2 tbsp white wine vinegar or grape must vinegar
• 1 tbsp sunflower oil, or other neutral-tasting oil

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Baden recipe

Simmer the shoulder of pork with the broth for about 45 minutes. Spätzle: Put the flour in a mixing bowl, then add the salt, then beat the eggs and add them. Using a hand mixer, mix until you have a smooth dough. Add a little lukewarm water if necessary so that the spätzle dough doesn’t become too stiff and can be easily processed using the spätzle press. It’s definitely worth making your own spätzle! Press the spätzle dough into boiling, salted water using a spätzle press. Once the spätzle has risen to the surface, lift it out and place it in warm, salted water until all the spätzle are done. Advanced cooks can, of course, also scrape the spätzle dough from a board using a moistened knife. Potato salad: Boil the potatoes for about 20-25 minutes, peel them, and cut them into thin slices. In a bowl, combine the vinegar, salt, pepper, and oil. Add the finely diced onion and potato slices, and mix well. Take a few leaves of endive, wash, and cut into thin strips. Then fold the lettuce strips into the potato salad. Serve the cooked, sliced ​​shoulder of pork on a plate with a portion of spaetzle and a portion of salad. If you like, you can also drizzle some of the spicy broth over the potato salad, which is especially delicious.