Angelika's Maultaschen

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 250 g sausage meat
• ½ Landjäger, soft, skinned and chopped
• 2 slices of toast
• 1 m.-sized egg(s)
• 1 egg yolk
• 1 tbsp mustard, hot
• some salt and pepper
• some Maggi
• 1 pinch of herbs
• some Vegeta or granulated vegetable stock
• 1 pinch(s) nutmeg
• 1 pack of pasta dough, ready to cook
• 1 egg white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Soak the toast in lukewarm water and squeeze out excess moisture. Mix together all ingredients except the pasta dough and egg whites. Using a teaspoon, place small heaps of pasta dough approximately every 6-8 cm on the rolled-out pasta dough. Cut or roll out small rectangles; the meat mixture should be roughly in the center. Brush the edges of the rectangles with the egg white you set aside. Glue the Maultaschen together and set aside. Bring a large pot of salted water to a boil and, depending on the size of the pot, cook 6-8 Maultaschen at a time for about 10 minutes. The Maultaschen are delicious in broth or fried.