in Soup Recipes

Sausage spaetzle

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Ingredients for 6 servings:

  • 500 g veal sausage meat
  • 2 m.-sized eggs
  • 2 tbsp parsley, chopped
  • some nutmeg
  • ½ lemon(s), grated peel
  • e.g. salt and pepper
  • 2 tbsp breadcrumbs
  • Water
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 12 minutes

Soup garnish

Place the veal meat in a bowl and mix with the eggs, parsley, nutmeg, salt, pepper, grated lemon zest, and breadcrumbs until smooth. Bring a large pot of salted water to a boil and add the spaetzle mixture in batches using a spaetzle grater or spaetzle press. When they float to the top, they’re ready. Remove with a slotted spoon and drain in a colander. Serve with hot meat or vegetable broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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