Mouthwatering German Dinner: Creamy Herb Spaetzle with Grilled Bratwurst and Sauerkraut

Allergens

Eggs, Dairy (Parmesan cheese), Gluten (Spelt flour)

Ingredients

• 2 cups spaetzle dough (recipe below)
• 2 large bratwurst sausages
• 1 cup sauerkraut, rinsed and drained
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste Spaetzle Dough:
• 2 cups all
• purpose flour
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cold water

Instructions

1. Prepare the spaetzle dough by whisking together the flour, eggs, salt, and pepper in a large bowl. Gradually add the cold water while stirring until the dough comes together.
2. Bring a large pot of salted water to a boil. Pipe the spaetzle dough through a spaetzle maker or a holes only colander onto the boiling water, and cook for 3 4 minutes or until they float to the surface. Remove with a slotted spoon and drain on paper towels.
3. In a large skillet, melt the butter over medium heat. Add the cooked spaetzle, chopped parsley, and grated Parmesan cheese, tossing gently to combine. Season with salt and pepper, to taste.
4. Grill the bratwurst over medium high heat for 6 8 minutes, turning frequently until cooked through. Remove from the grill and let rest for a few minutes before slicing.
5. To serve, place a generous portion of spaetzle on each plate, top with sliced bratwurst, and spoon sauerkraut alongside. Enjoy your delicious German dinner experience!

Chef’s Insight

The secret to perfect spaetzle is using cold water and cooking them quickly once they hit the boiling water.

Notes

Feel free to adjust the spaetzle dough recipe to make a larger or smaller batch as needed. - For an extra touch, sprinkle some freshly chopped chives over the dish before serving.