538 Millay Rd Bowdoinham, ME 04008
207-948-3022
info@applecreekfarm.me

Sausage & Spaetzle

I know that if you were to count, the number of times I use the words “easy” and “delicious” would top the charts! But that’s all to say, the recipes I want to share with you need to be both.

I’ve found that spaetzle is an easier alternative than pasta for many dishes. While it takes a few minutes to mix the batter, it can be done while the water is boiling and unlike a box of pasta, it doesn’t contain any unwanted ingredients!

I’m including a gluten-free option using chickpea flour. After an unfortunate pasta making incident with coconut flour, I remain cautious with gluten free flour, but have tested this recipe without major incident!

I also like to use a spaetzle maker versus pushing the dough through a grater or colander. I’m already a fairly slapdash cook and this enables me to quickly make the dough and drop it into the hopper as pictured below. I think this part is fun, though I do ask Jake to stand by and scrape the bowl so I get every last bit! A double batch may enable you to have leftovers, it worked for us once!

Spaetzle

Ingredients

  • 1 1/2 cup all-purpose flour (GF substitute chickpea flour)
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • Pinch of grated or ground nutmeg
  • 2 large Apple Creek eggs
  • 1/2 cup water or organic milk

Directions

  • Bring to a simmer 6 cups salted water or chicken stock
  • Meanwhile, beat together the eggs and water or milk
  • Add to the flour, baking powder
  • Beat well with a wooden spoon to create an elastic batter
  • When the water is simmering, drop small bits of the batter from a wooden spoon or by forcing through the spaetzle maker or colander
  • The spaetzle are done when they puff and rise to the surface, they should be delicate and light although slightly chewy. If they are not, add a few more drops of water or milk to the batter before continuing.
  • Lift the cooked spaetzle from the water with a strainer or slotted spoon

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 I make the spaetzle batter so that everything is done around the same time.

Directions

  • Heat a saucepan over medium heat
  • Add your favorite Apple Creek Farm loose sausage and break up with your cooking utensil
  • Add onions and/or chopped mushrooms
  • 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.
  • Using the large saucepan from cooking the spaetzle, drain the water and then place a knob of butter and the spaetzle in it
  • Add 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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