Lentils with homemade spaetzle and sausages

Ingredients for 4 servings:

• 500 g lentils
• 2 garlic cloves
• 4 bay leaves
• 1 slice(s) pork belly, smoked
• 750 ml meat broth
• 100 ml wine vinegar
• 50 g butter
• 1 tbsp flour
• 8 Bockwurst
• 500 g flour
• 5 eggs
• some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

without additional vegetables

Cover the lentils with water in a large pot and let them rest for about 1.5 hours until the lentils have absorbed the water. Then add the smoked pork belly, garlic cloves, bay leaves, wine vinegar, and meat broth to the pot. Bring the liquid to a boil and simmer the lentils for about 1 hour over low to medium heat. In a separate pot, melt the butter for the roux over low heat. Stir quickly and add the flour. Add the roux to the lentils at the end. Then season again with vinegar. Add the sausages and heat through. If the lentils become too mushy, add a little more meat broth. For the spaetzle, mix the flour, eggs, and a pinch of salt until bubbles form. If the dough becomes too dry, add a little more water. Using a spaetzle machine, press the dough into boiling water, let it stand briefly, and then skim off the excess water. Repeat this process until all the dough is used up.