SPAETZLE WITH BRATWURST, SWEET POTATOES AND CARAMELIZED ONIONS
Let's celebrate Oktoberfest with classic German comfort food. This spaetzle with bratwurst, sweet potatoes and caramelized onions is baked to perfection with melted Gruyere and havarti and topped with fresh sage for a cozy dish that's full of fall flavors. Now all that's left is to grab a good German beer, and you have yourself the ultimate Oktoberfest meal.
Provided by Amanda McGrory-Dixon
Categories Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- In a skillet over medium-low heat, melt the butter and then add sliced onions and pinch of sugar. Stir to coat. Continue to let the onions cook until caramelized. Don't mess with the onions too often but give them a stir about every five to eight minutes. This process takes some time, so it's best to start on the onions while prepping the other ingredients.
- Heat oven to 425 degrees. Toss sweet potato cubes with olive oil and salt and pepper. Roast until soft, about 20 minutes.
- Cut the bratwurst lengthwise and remove the ground bratwurst from the casing. Over medium heat, cook the bratwurst until no longer pink, about 10-15 minutes. As the brat cooks, break up with a spoon to crumble. Once cooked, move bratwurst to a paper towel-lined plate.
- Heat oven to 400 degrees. Grease a 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half of the cooked spaetzle and top with half of the havarti and Gruyere. Spread half of the bratwurst crumbles, roasted sweet potato cubes and caramelized onions on top. Repeat for the last remaining layer.
- Bake until the cheese melts, about 15-20 minutes. Top with plenty of fresh chopped sage for added fall flavor. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 771 kcal, Sugar 6 g, Sodium 1.034 mg, Fat 40 g, Carbohydrate 65 g, Protein 34 g, Cholesterol 105 mg
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
- Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
- Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
- Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
GRILLED BRATWURST WITH CARAMELIZED ONIONS
Steps:
- Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
- Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
- Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.
SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
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