Makes
4 servingsIngredients
- 3 eggs
- ½ cup milk
- ¼ cup Dijon mustard
- 1 teaspoon salt
- ½ teaspoon white pepper
- 2 cups all-purpose flour
- ½ cup rye flour
- 2 tablespoons butter
- 2 cups spinach
- 2 Sowbelly Butchery Umbellifer sausages cooked and sliced
Instructions
- Whisk eggs, milk, mustard, salt, and pepper in a medium bowl. Stir flours into wet ingredients to make a smooth batter. Rest for 30 minutes.
- Bring a large pot of salted water to boil over medium-high heat. Set a colander over the pot and pour the batter into the colander. Use a rubber spatula to push batter through colander holes and into water. The spaetzle will sink and then rise to the top of the water. Once it has risen, cook spaetzle for 2 minutes. Drain and rinse spaetzle with cold water.
- Melt butter in a large skillet over medium heat. Add spaetzle, spinach, and sliced Umbellifer sausage. Cook until spaetzle and sausage are warmed through and spinach is wilted, 3–4 minutes.
