John Myers
Ingredients for 3 servings:
- 250 g flour
- 1 pinch of salt
- 4 eggs
- 100 g meat sausage (Lyoner sausage)
- 2 tbsp margarine
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Sift the flour, add the salt, and the eggs. Using a food processor fitted with the dough hook, beat until the dough bubbles (you can knead it a little longer if you prefer). Cut the Lyoner sausage into very small cubes, add it, and mix in. Cover and let the dough rest for about 0.5-1 hour. Then transfer it to a cutting board in batches and scrape large spaetzle (approx. 2.5 x 1.5 cm) into boiling salted water. When the spaetzle float to the top, cook for about 1 minute more, then skim and drain. Heat the margarine in a pan and fry the spaetzle until crispy on all sides. Serve with a green salad.
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