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Homemade Spaetzle

I was at my parents house over the weekend and we decided to make kielbasa and kraut…YUM! So my mom had some homemade kielbasa that she laid over a bed of sauerkraut and chopped onions into a roasting pan. She added a few pats of butter, covered and put into a 350 degree oven for an hour and a half. During that time we make the Polish Horseradish that I’ve posted about before. Recipe here. We were so excited to have the relish for the kielbasa! My mom looked at me and asked what we should have with it. We both said rice, which is a household staple, but that just didn’t seem right. So I remembered a trip to Mader’s with Kevin and him mom, stepdad and uncle – and how I was in love with the spaetzle. So I said, “Let’s make spaetzle!”

Neither of us knew how to do this though. So we dug around and found some recipes and tried one out for ourselves. So here is the recipe that we tried and we made our own little revisions. Ours turned out a bit thin but it was pretty awesome for our first try. Also some photos of this amazing lunch that we shared!

SpaetzlePolish RelishKielbasa & Kraut

Spaetzle Recipe

Printable version

Ingredients:

  • 2 cups flour
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon of freshly ground nutmeg
  • 2 or 3 pinches of ground pepper
  • 1 teaspoon of salt
  • 2 tablespoons dried parsley
  • 3 tablespoons butter
  • garlic salt to taste

Directions:

  1. In a large stock pot, fill about 2/3 full of water and bring to a rolling boil.
  2. Mix together the flour, nutmeg, salt, pepper (and garlic salt if desired). Beat eggs well and add eggs and milk to the dry ingredients. Mix until smooth.
  3. Press the dough through a spaetzle maker if you have one. If not, take a quart or gallon sized Ziploc bag and in one corner, poke 4-5 holes all the way through the bag with a skewer. Make sure you get the holes big enough – should be about 1-1.5 centimeters around. Fill the bag with the dough and squeeze through the holes, a little at a time, into the boiling water.
  4. Cook about 2-3 minutes and remove from the boiling water and place into a colander and rinse under cold water. Repeat with the remaining dough.
  5. Sauté the cooked spaetzle in the butter. Sprinkle with the parsley and garlic salt (if desired) and serve!

Lee Ann

1 Comment

  1. […] to your mashed potatoes) Thursday – Leftovers Friday – Pork Chops & Sauerkraut with Spaetzle Saturday – Meatball & Olive Casserole (normally made with turkey meatballs but […]

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