German spaetzle, little egg pasta dumplings, have been a beloved comfort food for centuries, especially in Southern Germany.
The history of spaetzle is not well-documented, but it is believed to have originated in the region of Swabia, which is located in the southwestern part of Germany.
According to legend, German spaetzle was created by a young girl named Spätzle who was working as a cook for a wealthy family. One day, she was tasked with making noodles for the family, but she didn’t have any flour or eggs on hand. So, she improvised by mixing together what she did have – milk, water, and a little bit of salt – and using a wooden spoon to scoop the batter into the boiling water.
The resulting noodles were a hit with the family, and they became known as Spätzle, after the girl who created them. Over time, the dish spread throughout the German-speaking region of Europe and became a popular comfort food. Today, spaetzle is a popular dish in Germany, Austria, and Switzerland, and it is often served as a side dish or as a base for other dishes.
With this recipe, you will be making German spaetzle “krautschupfnudeln” style, popular at biergartens and festivals in Southern Germany (like Munich’s famous Oktoberfest). It has a harmonious blend of sauerkraut and sausage. Of course, it wouldn’t be complete without a healthy side of authentic German mustard!
With the right beer pairing you just may be able to transport yourself straight to Munich’s Oktoberfest. Pair it with an Oktoberfest style beer, marzen, dunkle, or other malty amber ale.
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GERMAN SPAETZLE SPECIALTY INGREDIENTS LIST:
German Biergarten Spätzle Recipe
Ingredients
- 10 oz Dry spaetzle
- 14 oz Sauerkraut
- 12 oz Bratwurst (or vegan brats)
- 100 ml Mustard (german senf)
- 2 tbsp Butter (or cooking oil)
- 2 tsp Parsley (chopped, optional)
Drink Pairings (optional):
- 1 Oktoberfest-style beer
- 1 Dunkel (beer)
- 1 Apple cider
Instructions
Cook the Spaetzle:
- In a large saucepan, bring 4 quarts of salted water to a boil.
- Stir in the spaetzle and continue to boil, uncovered, according to package directions.
- Continue with the recipe while the spaetzle cooks…
Prep the Ingredients:
- Open the sauerkraut pouch and drain. Set aside.
Drain the Spaetzle:
- Drain and rinse starch off the spätzle in a colander. Shake off any excess water. Note: spätzle should be completely dry for the next step; pat dry with a paper towel, if needed.
Sauté Sausage & Spaetzle:
- Sauté the sausage in a large skillet on medium-high for 2-3 minutes (or until cooked if using your own sausage). Slice into ¼ inch medallions and set aside.
- Heat the butter/cooking oil in the same pan over medium-high. Add the cooked spaetzle, toss to coat, and cook for 3-5 minutes until golden brown (tip: for smaller pans, separate into 2 batches). Note: no need to stir constantly; enjoy your beverage instead!
Add Sauerkraut & Sausage:
- Add half of the sauerkraut and the sautéed sausage and cook for another 2 minutes to combine and warm.
Plate & Enjoy!
- Divide between plates and enjoy with the rest of the sauerkraut, mustard, and an (optional) Oktoberfest-style beer or apple cider.
- Optional: garnish with fresh parsley. Dinner music playlist “Oktoberfest” by Spotify.
- Guten Appetit!
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