Pan-Fried Spaetzle

Remember those dumpling noodles I told you about? Well, they aren’t just for soup. 
2016-09-12-17-46-01I think it might be our Reformation-formed faith, and our love for a good Oktoberfest, but for some reason, autumn always finds me turning to the German sections of my cookbooks. Pork chops with apples, onions and potatoes, sausages and mustards… and always Spaetzle. (pron: spAYtz-ul)

For a simple dinner (that’s certain to elicit smiles), I pan fry some bratwurst (or another favorite wurst) and then prep these noodles.
2 eggs
1/4 cup milk
1 cup flour
Mix together and push through a spaetzle maker, large-holed colander, or slotted spoons… into boiling water. Boil for 5 minutes. 
Sauté one diced onion in the sausaged-pan. Strain the noodles and toss into the pan, and pan-fry over medium to medium-high heat. Toss in a handful of finely chopped parsley and serve hot. 


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