Pasta with Sauerkraut and Sausage

This kind of home made pasta is from the Southwest of Germany. It is the same pasta dough as the Swabian Spätzle, but they differ in form and size. They are "little buttons" -Knöpfle.

There is a special tool to make this pasta. It needs a lot of bigger holes and gets pressed through in very short moves over a pot of boiling water.
So you get short and plump dough bits. When they swim on top of the water for 1 minute, they are done.

It did not take a lot of time to prepare the Sauerkraut. Since I only needed a small portion of it, I used the premade stuff and tossed it in the microwave.

The sausage is called "Jagdwurst" here in Germany. It is a very traditional kind of pork sausage eaten as cold cuts on bread or rolls for breakfast or dinner. When breaded and baked it resembles a cutlet, but a lot cheaper.

Recipe for the pasta:
250 g flour
1 Tsp salt
Grated nutmeg
3 eggs
about 80 ml water - just enough to make a strechy dough

You have to beat the dough with a cooking spoon until it shows thick bubbles.
Then it has to rest 30 min.