Speaking Spätzle: What to Know About this Quintessential Swabian Favorite—and How to Make It | Wande
Plump and misshapen, with a soft, chewy texture that’s reminiscent of pasta or gnocchi, Spätzle belongs in its own culinary category altogether. Pervasive in Germany, Austria, and Hungary, and...
Ingredients
- One 19-ounce package uncooked sausage links (sweet Italian is fine, but you might look for sage or other variety); alternatively, used cooked sausages and crisp them
- 1 Honeycrisp apple
- 1 1/2 cups chicken broth
- 1 tsp. apple cider vinegar
- 1 clove garlic, minced
- ½ tsp. paprika
- Salt and pepper to taste
- Olive or grapeseed oil
- Fresh parsley (optional)
- Dijon mustard (optional)
- 1 Tbsp. butter
- 3 cups flour
- 1 teaspoon salt
- 1 cup milk
- 3 eggs
- ¼ teaspoon nutmeg (optional)
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