Sausage spaetzle

Ingredients for 4 servings:

• 250 g sausage meat
• 4 eggs
• 500 g flour (spaetzle flour or double flour)
• 1 tsp salt, approx.
• Pinch(s) of nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

traditional Swabian recipe

Brätspätzle (spaetzle) is used in the same way as Maultaschen (swabian pasta) or Leberspätzle (liver spaetzle). Carefully mix the sausage meat mixture with the eggs in a bowl using a wooden spoon – be careful! If you use a mixer, it will splash! Add the salt and nutmeg, less to start with and then add more as the sausage meat comes with its own salt. Gradually add the flour until you have a batter like sponge cake. You can use more or less depending on the type of flour. Let the batter rest a little while and it will thicken. If it’s too stiff, you can stir in a little cream. Place the mixture in boiling water using a spaetzle slicer, board, or press. When the spaetzle float to the top, they’re cooked and can be skimmed off with a slotted spoon. Tip: Serve in hot broth with chopped chives or parsley. Sautéed onion adds a finishing touch.