Barth's rolled Maultaschen

Ingredients for 30 servings:

• 3 kg veal sausage meat
• 1 ½ kg pasta dough (Maultaschen dough, from the bakery or homemade)
• 8 eggs
• 8 rolls (Wecken) from the previous day
• 300 g spinach, frozen
• 4 pairs of Landjäger
• 3 onions
• 2 bunches of parsley
• 300 g bacon, diced
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Soak the rolls in water. Peel the Landjäger sausages as well as possible, then chop them finely and chop them in batches in a food processor. Wash the parsley and chop them in batches in a food processor. Quarter the onions and chop them in batches in a food processor. Sauté the Landjäger sausages, diced bacon and onions in a non-stick pan. Add the parsley, spinach and the well-drained rolls and fry until all the liquid has evaporated. Season to taste with salt, pepper and nutmeg. Place the mixture on a baking tray and let it cool. Place the sausage meat in a large bowl. Separate one egg and put the egg white in a separate bowl. Whisk the egg yolk and the remaining eggs in a bowl. Add the cooled mixture from the tray and the beaten eggs to the sausage meat in the large bowl and mix everything together thoroughly with your hands or a whisk. If necessary, season again with salt, pepper and nutmeg to taste. Meanwhile, bring two large pots of water to a boil. Roll out the Maultaschen dough, which has been rolled out on baking paper, to about 20 cm and spread the mixture evenly (not too thickly) across the entire width of the dough using a palette knife. Brush the top edge (about 3 cm) of the dough with egg white instead of the mixture. Using a sharp knife, trim the entire width of the dough after the egg white has been brushed on. Roll the other side into a roll and lightly press the end with the egg white. Cut about 4-6 Maultaschen pieces from the resulting roll. Repeat this process until no more dough or mixture remains. Add the Maultaschen pieces in batches to the pots of boiling water, reduce the heat to low, and let them stand for about 10-15 minutes, depending on the size of the Maultaschen. Remove with a slotted spoon and place on clean tea towels to cool, or eat immediately. Bring the water back to a boil and repeat the process until all the Maultaschen have been used. Given the quantity, this recipe is primarily intended for freezing Maultaschen. Add frozen Maultaschen to hot (but not boiling) meat broth or hot water and let stand for about 10-15 minutes, until thawed and piping hot. This recipe yields approximately 100-120 Maultaschen.