Eggnoodles may not be the right term for Swabian Spätzle, but they are fresh pasta made with eggs and a thick batter.
Some call them little sparrows or small dumplings.
But the star of the dish were 5 Thuringa pork sausages. Cut up and browned first in a wide pan. Next are the veggies, just dump them in and let them get a little head start.
Only the red bell pepper needs to stay out. It should keep its crunch and goes in last.
Add homemade chicken stock and a jelly sauce cube pork roasted. Cook for 5 minutes.
Now the peppers and the Spätzle (noodles) go in to heat through. Finish with some parsley and the one pot is ready to serve.
Ingredients:
5 Thuringa brats
2 green onions
3 garlic cloves
1 carrot
1 red bell pepper
Salt and pepper
250 ml chicken stock homemade
1 pork sauce jelly cube
400 g spätzle or thick fresh egg noodles
Parsley
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