Swabian Maultaschen like mom's

Ingredients for 1 servings:

• 1 kg pasta dough
• 1 kg sausage meat or meatloaf meat
• 300 g ham sausage, smoked
• 8 rolls, stale
• 600 g spinach
• 1 bunch of parsley
• 2 onions
• 8 m.-sized eggs
• breadcrumbs
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

loose, as no minced meat, makes 40 pieces

Soak the rolls in water. Chop the parsley, dice the onions, and sauté both in a little butter. Allow to cool. Put the ham sausage, onions/parsley, and the soft, squeezed-out rolls through a meat grinder. Mix everything well with the eggs, spinach, and sausage meat. If the mixture is too runny, thicken with breadcrumbs (it should be spreadable, but not runny). Season with salt and pepper as desired (careful: the sausage meat and sausage are already seasoned!!!!). Unroll the pasta dough in half, spread with the mixture, and cover the filling with the other half of the dough. Using the side of your hand, form the Maultaschen (3 Maultaschen widthwise, about 4-finger-width long), separating the Maultaschen with a pastry wheel. Add them to boiling salted water. When the Maultaschen rise to the top, reduce the heat and simmer for 10 minutes. Remove with a slotted spoon and enjoy with potato salad or in broth. I always make double the batch and store the Maultaschen in the freezer. This recipe yields about 40 Maultaschen.