538 Millay Rd Bowdoinham, ME 04008

Sausage & Spaetzle

I’ve found that spaetzle is a satisfying alternative to pasta. While it takes planning to mix and rest the batter, it can be done after a long day and unlike a box of pasta, it doesn’t contain any unwanted ingredients!

This updated version of this recipe is based on a recipe by Christine Burns Rudalevige, featured in Edible Maine. It utilizes Maine Grains rye flour which I love.

The texture is superior to the previous recipe, but I haven’t yet tried it with chickpea flour as a gluten-free option, so stay tuned for a future update.

I also like to use a spaetzle maker versus pushing the dough through a colander. As a fairly slapdash cook this $20 tool enables me to easily and tidily drop the dough into the hopper as pictured below. I’ve tried the colander method and honestly, I’m just not that coordinated!

I think using the spaetzle maker is fun, though this updated recipe has a stiffer texture, so it is a bit of effort. The updated recipe improves the overall texture in my opinion and if you’ve tried the previous recipe, I think you’ll agree.

I generally run the batter through in 3-4 batches but it goes quickly enough that as the spaetzle falls into the water it does not get overcooked. Because I’m generally cranking the hopper back and forth I do use care to be sure it remains seated on the lip of the pan. I also ask Jake to stand by and scrape the bowl so I get every last bit of the batter!



  • 2 cups all-purpose flour
  • 1/2 cup Maine Grains rye flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp white pepper
  • Pinch of grated or ground nutmeg
  • 3 large Apple Creek eggs
  • 1/2 cup organic milk


  • Whisk the eggs, milk, salt, and the pepper in a medium bowl
  • Stir the flours into the wet ingredients to make a smooth batter
  • Let the batter rest 30 minutes
  • Bring a large pot of salted water to a boil over medium heat
  • When the water is simmering, drop small bits of the batter by forcing through the spaetzle maker or colander
  • The spaetzle will sink and then rise to the top of the water
  • Once it has risen, cook the spaetzle for 2 minutes
  • Drain in a colander and rinse with cold water
  • Return to the large pot and add a knob of butter – see directions below for combining with sausage


I like to make this recipe with either our Beef Fennel & Sage sausage or our Rosemary Lamb sausage. Either has enough fat to coat the spaetzle in a very delicious manner! I usually get this cooking once the water is boiling so that everything is done around the same time.


  • Heat a saucepan over medium heat
  • Add your favorite Apple Creek Farm loose sausage and break up with your cooking utensil
  • Add diced onions (optional)
  • Cook, stirring occasionally until the onions and meat are nearly cooked, about 15 minutes
  • Chop your favorite greens and place on top of the sausage mixture, cover and turn off heat to steam the greens.
  • In the large pot, combine the drained spaetzle, the sausage mixture and the steamed greens, grate cheese over it and mix
  • Cover and let the flavors mingle, then spoon into bowls and serve


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