Sausage & Spaetzle

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 organic eggs
  • 1/2 cup organic milk


  1. Whisk the eggs, milk, salt, and the pepper in a medium bowl
  2. Stir the flours into the wet ingredients to make a smooth batter
  3. Let the batter rest 30 minutes
  4. Bring a large pot of salted water to a boil over medium heat
  5. When the water is simmering, drop small bits of the batter by forcing through the spaetzle maker or colander
  6. The spaetzle will sink and then rise to the top of the water
  7. Once it has risen, cook the spaetzle for 2 minutes
  8. Drain in a colander and rinse with cold water
  9. 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.


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