John Myers
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Palatinate Worschtsupp with Riwwele (Iris Klein)
The perfect palatinate worschtsupp with riwwele (iris klein) recipe with a picture and simple step-by-step instructions.
Worschtsupp
- 1 piece Black pudding in the ring
- 1 piece Liver sausage in a ring
- 100 g Bacon
- 1 bunch Soup greens fresh
- 1 pinch Salt and pepper
Riwwele
- 2 piece Eggs
- 200 g Flour
- 1 shot Milk
- 1 pinch Salt
Worschtsupp
- For the Worschtsupp, first boil black pudding, liver sausage (without skin), bacon and chopped soup greens in hot water and after 1 hour press everything through a large sieve. Then season with salt and pepper.
Riwwele
- For the Riwwele (spaetzle), mix eggs, flour, milk and a little salt into a dough and scrape into the boiling sausage soup.
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