Leberkäse is kinda hard to make yourself and is basically made from what’s left after slaughtering a pig and using all the good stuff for something else. Käsespätzle however is super easy to make from fresh dough yourself. For one pan the Spätzle are just made from 250 grams of very fine flour finely mixed with 5 fresh eggs. You just need to get some water cooking and then can either do a technique called “Spätzle schaben” where you just need a small kitchen board and a knife to get them into the water or use a Spätzlepress which is a specialised tool just to make them (safes you a lot of work).
Leberkäse is kinda hard to make yourself and is basically made from what’s left after slaughtering a pig and using all the good stuff for something else. Käsespätzle however is super easy to make from fresh dough yourself. For one pan the Spätzle are just made from 250 grams of very fine flour finely mixed with 5 fresh eggs. You just need to get some water cooking and then can either do a technique called “Spätzle schaben” where you just need a small kitchen board and a knife to get them into the water or use a Spätzlepress which is a specialised tool just to make them (safes you a lot of work).
Thank you for taking the time to write this out for me! We’ll put your Kasespaetzle instructions to good use in our home! You’re awesome!
Here is a video of the technique i mentioned using a wooden board. And a link to the firm that bilds the specialised press that makes this a lot easier.