Experience the authentic taste of German cuisine with this traditional spaetzle and sausage recipe. This comforting dish features tender egg pasta dumplings paired with savory sausages and tangy sauerkraut, bringing the flavors of a German biergarten right to your home.
Popular during Oktoberfest and other festive occasions, this hearty meal is a staple in Southern Germany. The combination of savory sausage and spaetzle, along with sauerkraut, makes it a favorite comfort food enjoyed by families and friends alike.
If you’re obsessed with spaetzle as much as we are, make sure to check out our cheesy spaetzle recipe. Feeding a crowd? This recipe pairs nicely with Hungarian goulash too.
Jump to:
Spaetzle and Sausage Ingredients
The ingredients for this spaetzle and sausage recipe are simple yet flavorful, combining traditional German elements. Here’s what you’ll need to create this delicious dish:
- Dry spaetzle noodles
- Bratwurst sausages (or vegan brats)
- Sauerkraut
- German mustard (senf)
- Butter or cooking oil
- Fresh parsley (optional, for garnish)
- Salt (for boiling spaetzle)
See recipe card for quantities.
Instructions
Follow these steps to create your own spaetzle and sausage meal.
- Step 1: Bring 4 quarts of salted water to a boil in a large saucepan. Add the spaetzle noodles and cook according to package directions.
- Step 2: Drain the spaetzle in a colander and rinse with cold water to remove excess starch. Shake off any excess water and pat dry if necessary.
- Step 3: In a large skillet over medium-high heat, sauté the bratwurst sausages for 2-3 minutes or until cooked through. Slice them into ¼-inch medallions and set aside.
- Step 4: In the same pan, heat butter or cooking oil over medium-high heat. Add the cooked spaetzle, toss to coat, and sauté for 3-5 minutes until golden brown. Combine the sautéed spaetzle and sausage to complete the dish.
Hint: For extra flavor, add a splash of beer to the pan when sautéing the spaetzle and sausage. It adds a rich, malty taste that complements the dish perfectly.
Top Tip
Ensure the spaetzle is completely dry before sautéing to achieve a crispy, golden exterior.
Substitutions
Here are some substitutions to accommodate dietary preferences or ingredient availability:
- Sausage – Use vegan bratwurst or smoked tofu to make this dish vegetarian.
- Spaetzle – Substitute with gluten-free spaetzle or egg noodles for a gluten-free option.
- Sauerkraut – If you’re not a fan of sauerkraut, try using sautéed cabbage or skip it altogether.
Spaetzle and Sausage Variations
Here are some ideas to customize this spaetzle and sausage recipe:
- Cheesy – Sprinkle grated Swiss or Gruyère cheese over the spaetzle while sautéing.
- Spicy – Add red chili flakes or use spicy sausages to give the dish a kick.
- Vegetable Boost – Incorporate sautéed mushrooms, onions, or bell peppers for added nutrients.
See this Cheese Spaetzle on my website for a delicious variation!
Spaetzle and Sausage Equipment
Equipment can have a big impact on how a recipe turns out. Here’s what you’ll need:
– Large saucepan
– Colander
– Large skillet
– Wooden spoon or spatula
– Chef’s knife
– Cutting board
If you prefer to make homemade spaetzle, you’ll need a spaetzle maker or a colander with large holes. Check out my recommended kitchen tools to purchase the equipment for making spaetzle and sausage recipes. This video walks you through how to make your own homemade spaetzle.
Spaetzle and Sausage Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. This dish doesn’t freeze well due to the texture of the spaetzle.
For best results, enjoy spaetzle and sausage fresh from the pan.
Top Tip
Don’t overcrowd the pan when sautéing the spaetzle. Cook in batches if necessary to ensure even browning.
FAQ
Spaetzle and sausage is a traditional German dish combining egg noodle dumplings called spaetzle with sausages, often served with sauerkraut and mustard.
Spaetzle is traditionally served alongside hearty meat dishes in German, Austrian, and Swiss cuisine. Common accompaniments include:
Roast Meats: Spaetzle pairs well with roasted meats like beef rouladen, pork roast (Schweinebraten), or roasted chicken, often drizzled with rich gravy.
Sausages: Varieties such as bratwurst, knackwurst, or weisswurst are popular, usually accompanied by sauerkraut or red cabbage.
Goulash: This flavorful beef stew complements the mild taste of spaetzle.
Lentils: In the Swabian dish Linsen mit Spätzle, spaetzle is served with lentils and smoked sausage.
Käsespätzle: A beloved version where spaetzle is layered with melted cheese and topped with crispy fried onions, similar to macaroni and cheese.
Mushroom Sauces: Creamy mushroom gravies enhance the texture and flavor of spaetzle.
Vegetables: Braised cabbage, caramelized onions, or steamed greens can accompany spaetzle for a lighter meal.
These traditional pairings highlight spaetzle’s versatility and its role as a comforting side dish in Central European cuisine.
The word “Spätzle” comes from the Swabian dialect of German, where it’s the diminutive form of “Spatz,” meaning “sparrow.” So, “Spätzle” literally translates to “little sparrows.” This name is believed to describe the shape of the noodles, which can resemble small sparrows or little lumps when cooked.
Spätzle are traditional soft egg noodles or dumplings popular in Southern Germany, especially in the Swabian region. The term reflects both the culinary heritage and regional linguistic variations within Germany.
Spaetzle and pasta are both noodle-like dishes but have distinct differences:
Ingredients:
Spaetzle: Made from a batter of all-purpose flour, eggs, salt, and water or milk.
Pasta: Typically made from durum wheat semolina and water; eggs are added in some varieties.
Preparation:
Spaetzle: Batter is soft and sticky, pressed through a spaetzle maker or colander into boiling water, forming small dumplings.
Pasta: Dough is firm, kneaded, rolled out, and cut into various shapes before cooking.
Texture and Shape:
Spaetzle: Has a soft, chewy texture with irregular shapes.
Pasta: Comes in numerous uniform shapes with a firmer texture when cooked al dente.
Origin:
Spaetzle: Originates from Germany (Swabian region) and is common in Central European cuisine.
Pasta: Originates from Italy and is a staple of Italian cuisine.
Summary:
Spaetzle is a German egg noodle or dumpling with a unique, soft texture and irregular shape, made from a simple batter. Pasta is an Italian staple made from a firmer dough, shaped into various forms, and has a different texture and preparation method. The key differences lie in their ingredients, preparation techniques, textures, and cultural origins.
Yes, homemade spaetzle can be used and adds an authentic touch to the dish. You’ll need a spaetzle maker or colander to form the noodles.
Bratwurst is the traditional choice, but you can use any German sausage like knackwurst or even a vegan alternative.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with spaetzle and sausage: roasted vegetables and potato salad.
German Biergarten Spätzle Recipe
Equipment
- 1 Colander
Ingredients
- 10 oz Spaetzle Dry, like Maggi brand
- 14 oz Sauerkraut
- 12 oz Bratwurst (or vegan brats)
- 100 ml Mustard (german senf)
- 2 tablespoon Butter (or cooking oil)
- 2 teaspoon Parsley (chopped, optional)
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!
Rachael says
Definitely hits the German food craving right around September/October.