1. Start with the veggies – peel and finely dice the onion and garlic. Clean the leek, cut it into rings, then rinse well and drain. Cut the bacon into small cubes. Remove the sausage meat from the casings. Prepare all ingredients and keep them ready.

2. Add some oil to a Dutch oven* (or large pot) and heat up. Add the diced bacon and cook until it has released some fat and is nicely browned. Next, add the onion and garlic and sauté until soft and glossy – about 2-3 minutes. Add the minced meat from the sausages and cook/fry until crumbly and nicely browned all around. Add the drained leek rings and cook/fry briefly with the rest. Deglaze with the white wine and let it cook down by about half, then add the veggie stock and sour cream and stir in. Season with salt and pepper – do not use a lot of salt here (the bacon might be quite salty already) and season more at the end. Reduce the heat slightly and let the sauce simmer for about 10 minutes.

3. While the sauce is simmering, heat up a large frying pan with some oil. Add the Knöpfle noodles and cook/fry them for some time. We usually add a little bit of water, cover the noodles with a lid, and let them steam briefly. Knöpfle from the store can be a bit dry sometimes and by steaming them you don’t have to cook them in saltwater beforehand. This step is not necessary with homemade Knöpfle.

4. Check the sauce at the end of the cooking time – if it has not thickened enough, add some flour, stir it in, and let everything cook for an additional minute or so. This will help thicken the sauce. Season with more salt and pepper, if necessary. Serve the noodles together with the sauce.