Swabian lentils with homemade spätzle and sausages
Lentils with vegetables and bacon are thickened with some puréed lentils and butter, then sharpened with vinegar and served with fresh spätzle and gently heated sausages.
Active time1 h
Cooking1 h 15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 5 g garlic
- 100 g carrots
- 50 g celeriac
- 150 g onions
- 60 g unsalted butter
- 200 g raw whole egg
- 70 g raw boneless smoked pork belly bacon
- 400 g fully cooked Wiener sausages ready to reheat
- 450 ml prepared vegetable stock
- 15 g tomato paste
- 200 g plain wheat flour
- 0.2 g dried bay leaves
- 15 ml rapeseed oil
- 125 ml apple juice
- 200 g dried small brown lentils such as Alblinsen
- ≈ ¼ tsp ground black pepper
- 6 g fine salt
- 5 g sugar
- 20 ml cider vinegar
- 0.2 g whole cloves
Preparation
Crack and beat the eggs, then weigh the stated amount. Put the flour in a bowl and add the weighed beaten egg and 2 g salt. Beat vigorously with a spoon until smooth, thick and elastic, with bubbles forming. Cover and rest for 30 min. Prepare and start cooking the lentils during this rest.
200 g raw whole egg200 g plain wheat flour6 g fine salt- bowl
- wooden spoon
- cover
Rinse the lentils. Peel the carrot, celeriac, onion and garlic. Finely dice the carrot, celeriac and onion, chop the garlic and dice the bacon. Put bay and cloves in a spice bag. Heat all the oil in a saucepan and cook onion, bacon, garlic, carrot and celeriac with tomato paste for about 8 min, stirring. Add lentils, spice bag, apple juice and all the stock. Partly cover and simmer for about 35 min until tender, stirring regularly. Remove the spice bag. Take a small ladleful of lentils and juices, blend and return to the pan. Add sugar, 4 g salt, all the pepper and 30 g cold butter in pieces, then vinegar. Stir over low heat to bind.
5 g garlic100 g carrots50 g celeriac150 g onions60 g unsalted butter70 g raw boneless smoked pork belly bacon450 ml prepared vegetable stock15 g tomato paste0.2 g dried bay leaves15 ml rapeseed oil125 ml apple juice200 g dried small brown lentils such as Alblinsen≈ ¼ tsp ground black pepper5 g sugar20 ml cider vinegar0.2 g whole cloves- sieve
- knife
- board
- spice bag
- lidded saucepan
- spoon
- ladle
- tall heatproof jug
- immersion blender
While the lentils simmer, bring a large pot of water to a simmer. Press the rested batter into the water in small batches with a spätzle press. Once the pasta floats, cook for about 1 min more, lift out with a slotted spoon, dip briefly into a bowl of cold water and drain well. Repeat until all the batter is used. In another saucepan heat the fully cooked sausages in water at around 80 °C for about 10 min without boiling, then drain. When the lentils are ready, heat the remaining 30 g butter in a large skillet and toss all the spätzle for about 2 min until hot through. Divide pasta, lentils and sausages together.
400 g fully cooked Wiener sausages ready to reheat- large pot
- spätzle press
- slotted spoon
- bowl
- colander
- another saucepan
- thermometer
- large skillet
- spatula
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration