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

Name: Speaking Spätzle: What to Know About this Quintessential Swabian Favorite—and How to Make It | Wande
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; pepper; 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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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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Pressure cooker
Pasta pan
Spaetzle maker
Stove
Slotted spoon
Fine-mesh sieve
Wok
Saute pan
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Serving platter
Plate

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
pepper
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)