German Biergarten Spätzle Recipe
with Sausage, Sauerkraut & Mustard
Servings: 4 people
Cost: 35
Equipment
- 1 Colander
Ingredients
- 10 oz Dry spaetzle
- 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)
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!