Speaking Spätzle: What to Know About this Quintessential Swabian Favorite—and How to Make It | Wande

Speaking Spätzle: What to Know About this Quintessential Swabian Favorite—and How to Make It | Wande

www.wanderingeducators.com

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...

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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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