Spätzle with Sausages

Ingredients

• Salz
• 300 g flour
• 6 Eggs
• 3 EL vegetable oil
• Salz
• Nutmeg (freshly grated)
• 4 Spring Onions
• 200 g mushrooms
• 8 sausages (e.g., Nürnberger)
• 100 g shredded cheese (e.g., Emmental or Bergkäse)
• Pepper (from the grinder)

Instructions

1. 1.

   Set a wide pot with water (about 4 cm below the rim), salt it, and bring to a boil covered.

2. 2.

   Put the flour in a bowl. Beat in the eggs. Season with 1 EL oil, salt, and a touch of nutmeg, then mix vigorously with the hand mixer’s kneading hooks or a wooden spoon until the dough is thick and foamy. Add a little water if needed. The dough should fall from the spoon in long strands.

3. 3.

   Scoop portions of the dough into the simmering water or press it through a Spätzle press.

4. 4.

   Boil, stir occasionally, and when all the Spätzle float to the surface, scoop them out with a slotted spoon. Rinse them quickly under hot water in a colander and drain.

5. 5.

   Wash, trim, and cut the spring onions into slightly diagonal rings. Slice or quarter the mushrooms according to size.

6. 6.

   Brown the sausages in the remaining oil in a large pan for about 5 minutes. Add the mushrooms and spring onions and cook for another 2–3 minutes. Mix in the Spätzle, let everything heat through, then sprinkle the cheese on top. Season with salt and pepper and serve.