Dumplings with spinach sauce and bratwurst

Ingredients for 2 servings:

• 3 eggs
• 250 g flour
• ⅛ liter milk
• ½ tsp salt
• some oil
• e.g. water for boiling
• 1 package creamed spinach (frozen)
• ½ cube of stock, fat
• e.g. milk
• Salt
• some coffee cream (cup portion), if necessary
• 4 sausages
• some oil

Instructions

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

very tasty and easy to prepare!

Heat a large pot 3/4 full of water on the stovetop until the water boils. Combine all of the ingredients for the dumpling dough in a bowl with a wooden spoon until the dough bubbles. Use a tablespoon to scoop out enough dough to fill it heaped full and add it to the hot water with a second spoon. Reduce the heat slightly as it will be bubbling, but the water should still be boiling. Stir several times with a spoon. The dumplings will soon float to the surface. Once all of the dumplings are in the hot water, cook for a total of 5 minutes. Remove with a ladle. Place a pan of oil on the stovetop and heat until hot. Add the dumplings to the pan and brown on both sides (this amount of batter is enough for 2 pans). Caution: Do not set the heat too high, otherwise they can become very dark! Remove from the pan when desired. While the dumplings are in the pan, place a pan on the stovetop and add the spinach. Season with the stock cube. Add 1 medium cup of milk (more or less milk is fine—just enough to achieve the perfect consistency for you) and season to taste with salt and the coffee cream. If it tastes too bland, simply add a little more of the stock cube. Season to taste, and you’re done. Fry the sausages in a pan with a little oil (if you like, you can use just two sausages). Variation: These dumplings can also be eaten with just the spinach sauce or spinach alone—without the sausage. Instead of the sausage, you can also serve them with fried meat, such as turkey schnitzel. If you have any leftover dumplings, cut them into strips later or the next day and add them to an oiled pan again to heat them up. Beat the eggs—depending on your needs and the amount of dumplings—and add salt, pepper, and finely chopped parsley. Pour the egg mixture over the dumplings. Leave in the pan until the eggs are cooked through. Serve with a green leaf salad.