John Myers
Contents
show
Herb Sparrows
The perfect herb sparrows recipe with a picture and simple step-by-step instructions.
Dough:
- 125 ml Milk
- 2 Eggs
- 1 Egg yolk
- 250 g Flour
- Salt, nutmeg
Herb:
- 1 medium sized Onion
- 1 Clove of garlic
- 175 g Breakfast bacon, diced
- 1 tbsp Clarified butter
- 1 small can Sauerkraut (about 300 g)
- 1 Bay leaf
- 1 tsp Juniper berries
- 1 tsp Allspice grains
- Pepper, salt, sugar
- 4 tbsp Chives rolls
Dough:
- Beat milk and eggs. Add the flour and stir first with a whisk. Season with salt and nutmeg and then beat the dough with a wooden spoon until it forms large bubbles. Let rest for about 30 minutes.
- Bring well-salted water to a boil in a larger saucepan. Beat the dough again vigorously and then scrape it into the bubbling water with the help of a spaetzle slicer. The cooking time is about 2 minutes. When all the spaetzle are on top, drain them and rinse with cold water. Put in a bowl and keep ready.
Herb:
- Peel the onion, dice it into small pieces. Peel the garlic clove, chop finely. Fry both together with the bacon cubes in a larger pan in clarified butter. Add the sauerkraut, sweat briefly and pour 200 ml of water on top. Add the bay leaves, allspice and juniper. Put the lid on the pan, turn the heat down a little and simmer until the liquid is almost gone. Then season with pepper, salt and sugar and add the “sparrows”. Mix everything together and roast for another 5 minutes. Finally fold in the chives.
- The above number of people is calculated as an attachment. For use as a main course it would only be 2 servings For this you can marvel at the onion rings and bake them cross-wise.
- If double the amount is required for the “sparrows”, then double the amount of flour and milk. For the eggs there are then 6 pieces.
Facebook Comments