Sausage Spaetzle

First, skin the meat sausage and cut into small cubes (0, 5 cm edge length).

Now rinse and chop the parsley. Mix the ingredients except the onions to make a spaetzle dough.

Finely chop the onion and melt it in a frying pan with butter. Bring salted water to a boil in a large saucepan.

Spread some of the batter evenly on a wooden board and scrape fine stripes into the boiling salted water with a spaetzle scraper or kitchen knife. When the sparrows appear on the surface, remove with a slotted spoon and drain.

Arrange the sparrows on a roasting pan, place the peeled onions on top and bring to the table with green leaf salad.

Verena Dettinger Müller: Because of the consistency of the dough, you can’t press sausage spaetzle through the spaetzle press. You have to scrape them.

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