Swabian sausage spaetzle

Ingredients for 6 servings:

• 1,000 g flour, 405 or spaetzle flour
• 10 eggs
• 1 tbsp salt
• 2 tbsp parsley, fresh or dried
• 500g sausage, smoked ham sausage or 250g fresh and 250g smoked ham sausage
• 1,000 ml meat broth

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sausage spaetzle

Cut the smoked ham sausage into small cubes. Mix the flour, eggs, and salt together, then beat the batter until it bubbles and peels away from the spoon. Add the diced ham sausage and parsley and stir in. Rinse the spaetzle board with cold water, add a little batter, spread it thinly with a spaetzle scraper or a large knife, and scrape fine spaetzle into boiling salted water. When they float to the top, remove them with a slotted spoon and rinse with cold water. Briefly boil the meat broth, fresh or ready-made. We serve the sausage spaetzle in a bowl. The meat broth is kept separately. This has the advantage that leftover sausage spaetzle can be toasted. Alternatively, the sausage spaetzle can be eaten with Swabian potato salad or leaf salad.