This recipe is from going back to my German roots again. As I said before my dysfunctional family came from the Schwaben which is now present day Baden Wurtemburg where my mother came from and my dad’s side is Bavarian also known as from Bavaria which is Southern and Southwestern parts of Germany.
In Bavaria they eat it with saurbraten which is a sweet and sour type of roast beef. I am going to try to attempt this one day. Where my mother is from everyone eats it with cheese. I remember the first time I had it I did not like it so well. Then I knew this lovely lady also from Bavaria and both of us was always speeking in German and English. She had a husband who was Hungarian.
They were lovely people too and also she made the best damned spaetzle I had ever tasted. The one in the German restuarant called Mathegler’s was not no where near as delicious. Now my friend was telling me on how to make spaetzle and told me it is a runny dough . MInd you the dough has to be a soft runny one and not batter consistancy.
Also this recipe can be doubled if you are feeding more people. Since it is Mr. Riaz and me that is only two people. Bring to boil on high heat a large pot filled with 1 gallon or 4 liters of water.
Spaetzle part: in a large cereal type bowl or small mixing bowl add 2 cups of unbleached all pourpose flour, 1 pinch each of white pepper, pink salt, grate nutmeg that is equivelent to a pinch, 1 egg, 1/4 cup of nido milk powder with 1 cup of water or 1 cup of whole milk if you are not using nido. 1 tsp of either corn, canola, sunflower or safflower oil.
If you can’t find nido then carnation is a good substitute too. Make this in to a smooth spaetzle dough. There is this gadget that lookes like a cheese grater with a cup that slides over it. My friend had one of these and she said she spent 30 bucks at a Hungarian store. I wonder what she would say that I spent less and I got mine on Amazon for a fraction of what she paid for hers, lol.
The German stores are not on Lincoln ave anymore. Also their items are very expensive including their news papers and magazines that my mother used to bring for me. With this gadget I put it right over the pot and by the teaspoonfuls which would be about 3 tsp of the dough per batch. do not remove this because that pieces of this dough would fall right in to the boiling water and cook. Slide the square like thiny to and fro to make sure every bit of this dough gets pushed in to the boiling water.
When it floats to the top it means it is done. Take the finished spaetzle and remove it to a large bowl or pot by using a skimmer which works fine. As you are removing the already done spaetzle the water is completly removed and add to the bowl. Repeat until there is no more doough left. When down to the last batch to make it easier take and strain in to a colander and add to the pot.
For the topping for the spaetzle: melt 3 pats of butter to a cast irion or otherwise skillet, add 1 onion or shalot cut in to half moon slices and brown it in to the butter. Add the butter onion mixture to the spaetzle, add a little cheese of choice on top of it and mix. I added parmasean and romano cheese on mine but I would suggest edam, guyre, swiss, or even munster cheese if you prefer. Add 1 pinch of either parsley or dill weed and mix well and cover.
For the sausage part which is easy. spray the grill with cooking spray and open a package of zabiha halal hotdogs or even knochwurst and grill until they plump and you see lovely grill marks.
If you want you can have grilled or steamed vegetables of choice on the side which is a serving suggestion.
benazir's blog 
One thought on “Spaetzle And Sausages”