2 cups plain flour
2 eggs, beaten
¼ tsp salt
⅔ cup cold water
¼ cup chives, chopped
Zest of ½ lemon
2 onions, thinly sliced
2 tbsp extra virgin olive oil
1-2 smoked German sausages, thinly sliced
1 tbsp butter
3 tbsp sauerkraut
1 tbsp fresh flat leaf parsley, chopped
2 spring onions, finely chopped
In a large bowl, mix together the flour, eggs, salt, water, chives and lemon zest until a thick batter forms.
Bring a pot of salted water to the boil. Place the dough on a chopping board and using a wet pallet knife, scrape thin strips of it into water. Once the spaetzle have risen to the surface, carefully remove them with a sieve or slotted spoon and place in a bowl.
In a small pan over medium heat, add the onions and olive oil and cook slowly until caramelised. Season well with salt. Add the sausage, butter and sauerkraut to the pan and turn the heat up to medium. Fry until the butter has browned and the sausage becomes slightly crispy.
Add the cooked spaetzle to the pan and toss to combine. Cook for five minutes until the spaetzle is warmed through, then stir through the parsley and spring onions and cook for a further two minutes before serving.