Swabian sausage spaetzle

Ingredients for 4 servings:

• 500 g flour (spaetzle flour)
• 4 eggs
• 250 g sausage (ham sausage), smoked, in small cubes
• 1 bunch parsley, chopped
• 1 onion(s), diced
• salt and pepper
• nutmeg
• Maggi
• Fondor
• 2 cubes of stock
• mineral water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Using a dough hook, mix the flour, eggs, and a little mineral water into a firm, even spaetzle dough. Stir in the sausage, parsley, and onions thoroughly. Season gently with the specified spices (except the stock cube). Bring salted water to a boil in a large pot. Scrape some Knöpfle (small dough balls) into the salted water using a spoon. The sausage spaetzle will float to the top and cook for another 2 minutes. They take longer than regular spaetzle! Remove with a slotted spoon and place in a soup tureen. Add the stock cubes to 1 liter of boiling water and dissolve. Pour the stock cubes over the finished sausage spaetzle and serve. Serve with a green salad.