Swabian sausage spaetzle

Ingredients for 2 servings:

• 1 stalk(s) leek
• 250 g bacon cubes
• 200 g flour
• 1 egg(s)
• some milk
• some stock powder
• some parsley
• some nutmeg
• n. B. Broth of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Soup with garnish according to an old family recipe

First, clean the leek and slice it into thin rings. Then, heat the oil in a covered pan and fry the bacon cubes until hot. After a short time, add the leek and fry with the lid on until the leek is soft and the liquid has not evaporated. Transfer everything to a bowl. Add parsley, nutmeg, and stock powder to taste. Be careful, though, as the bacon is already very salty and provides most of the flavor. Carefully add a little flour and knead the dough lightly, then add the eggs. Gradually add the flour and knead until a sticky, compact mass forms that binds the leek and bacon. If the dough is too dry, simply add a little more milk. Bring the vegetable stock to a boil in a saucepan. Take two tablespoons and dip the front end into the stock. Place one of the spoons into the dough and fill it, then use the other spoon to scrape the dough into the stock. The sausage spaetzle can vary in size, but they shouldn’t be too large. Once all the batter is in the broth, let it simmer a little longer until the sausage spaetzle are cooked and rise to the surface.