Schwäbische Linsen mit Spätzle und Saitenwürstle (Swabian lentils with spätzle and sausages)

Name: Schwäbische Linsen mit Spätzle und Saitenwürstle (Swabian lentils with spätzle and sausages)
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4 servings
Ingredients: 300 g brown lentils; 1 piece onion; 1 piece carrot; 100 g celeriac; 100 g streaky bacon; 1 l meat stock; 2 piece bay leaves; 2 tbsp butter or margarine; 2 tbsp plain flour; 3 tbsp white wine vinegar; 1 tbsp sugar; 1 tsp salt; pepper to taste; 300 g plain flour (type 405) for the spätzle; 3 piece eggs (medium); 1 tsp salt for the spätzle dough; 100 ml water; 1 pinch nutmeg; 8 piece poached sausages (Vienna style)

A German classic from Baden-Württemberg: lentils with spätzle and Saitenwürstle are the Swabian Sunday dinner par excellence. The lentils simmer until tender with bacon and root vegetables, are bound with a pale roux and seasoned sweet-and-sour with vinegar and a hint of sugar. Freshly scraped spätzle and mild poached sausages go on the plate alongside.

⏱

Cook time

95 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

7638 kcal

Calories

280 g

Protein

70 g

Fat

1613 g

Carbs

Ingredients

For 4 servings

Estimated cost~€9.90 · ~€2.50/serving

🛒

Instructions

1
Rinse the lentils in a sieve under cold water and leave them to drain. Peel the onion, carrot and celeriac and dice them finely, and dice the bacon small as well.
2
Render the bacon in a large pan over medium heat, add the vegetables and sweat them in the fat.
3
Add the lentils, pour in the meat stock and put in the bay leaves. Simmer everything covered over low heat until the lentils are soft but still hold their shape.
4
Meanwhile, for the spätzle, beat the flour vigorously in a bowl with the eggs, the salt for the spätzle dough, the water and the nutmeg until the dough blisters and tears heavily off the spoon. Leave the dough to rest, covered.
5
Melt the butter or margarine in a small pan, stir in the flour and let it sweat to a pale roux. Stir in a ladle of the lentil stock until smooth, add it to the lentils and let everything thicken, stirring.
6
Remove the bay leaves and season the lentils generously with white wine vinegar, sugar, salt and pepper until pleasantly sweet-and-sour.
7
Bring plenty of salted water to the boil in a wide pan. Spread the spätzle dough thinly on a wet board a portion at a time and scrape it into the simmering water in strips with a knife, or press it through a spätzle press.
8
Let the spätzle steep until they float to the surface, then lift them out with a slotted spoon and refresh them briefly in cold water.
9
Steep the sausages in hot water that is no longer boiling until they are heated right through.
10
Warm the spätzle in a little salted water or in a sieve over steam and arrange them with the lentils and the sausages on warmed plates.