Linsen mit Spätzle und Saitenwürstle

Schwäbischer Wald tourism presents Linsen mit Spätzle und Saitenwürstle as a Swabian recipe for four people. Its own lentils and browned butter-flour roux accompany the publisher’s linked basic Spätzle recipe and supplied warmed Saitenwürste.

The dried lentils soak overnight covered with water, then pour into a sieve and drain. The listed one and a half litres of separate cooking water and the lentils are brought to the boil and simmer gently until the lentils are cooked. The smoked bacon fries strongly in a pan and joins the lentils shortly before their cooking ends.

For the selected linked basic Spätzle, generic flour, five whole eggs, water and salt mix in a bowl. The selected holed cooking spoon beats the batter until it bubbles and flows slowly from a spoon without breaking; water or flour may adjust that consistency. Water boils in a large pot and is salted. The selected board and scraper are briefly moistened in that same water. One or two spoonfuls of batter are spread on the board, then small pieces are scraped directly into the water. When they float, a slotted spoon lifts them into a sieve to drain. The remaining batter follows the same route; the tools lose their batter remnants between batches, and the cooking pot is refilled and returned to the boil if needed. The Spätzle are held warm for the lentil dish.

In a pot, the listed butter melts for the dark roux. Generic flour stirs in and roasts with constant stirring using a perforated stirring spoon until medium brown. Some of the same lentil cooking broth is added gradually, with vigorous stirring after each addition until smooth. The liquid returns to the boil during this process, then simmers on low heat for about five minutes.

The roux liquid joins the same lentils. Salt and red-wine vinegar season the mixture strongly, which is served with the Spätzle and supplied warmed Saitenwürste.