I tried to think of an interesting title for this dish, but sometimes the best titles are descriptive titles.
Homemade spatzle, bratwurst, apples, and onions cooked together in a creamy sauce with a hint of mustard. You might be second guessing the addition of apples, but trust me it all works great together – a hint of sweet with a lot of savory.
Yesterday was a German holiday called Corpus Christi. While I’m unfamiliar with exactly what it celebrates and I don’t know if there’s a certain food eaten around the holiday, I figured now is a good time to share a German recipe with you! This week my brother traveled to Germany for work. He sent me pictures of half eaten gelato and all the authentic German food – brainstorming ways to recreate a German kebap sandwich.
I made this dinner a long time ago…waaaay back in February when there was still snow on the ground! The homemade spatzles really turn this into a comfort meal. The recipe is inspired by a past trip to the Wheat Penny in Dayton for a pizza I didn’t order. The pizza had German toppings (maybe some German sausage, pickles, and onions?) and a mustard cream sauce and I thought the sauce sounded so unusual, I knew I had to make it.
If you’re scared of making homemade spatzle, know that it’s way easier to make than homemade pasta. You mix all the ingredients and slowly drop them in boiling water. When the spatzles float to the top, they’re done.
My favorite part of this dish (besides the homemade spatzles) is the mustard cream sauce. It’s creamy and the hint of mustard flavor with the onions and apples is the perfect combo. I suggest serving the dish with a side of mustard too, you can dip the bratwurst in mustard. If you’re not a fan of mustard, sorry you might not enjoy this one!
Are you going to make Bratwurst & Spatzle German Stir-Fry? Let me know in the comments and leave any questions or suggestions below.
Bratwurst & Spatzle German Stir-Fry
|Yield: serves 4 people|
Homemade spatzle, bratwurst, apples, and onions cooked together in a creamy sauce with a hint of mustard.
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 eggs
- 3/4 cup milk
- 1 pound bratwurst, cooked and sliced
- 2 tablespoons butter
- 1 medium yellow onion, sliced thin
- 2 apples, sliced thin
- 2 tablespoons mustard
- 1/2 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 - 2 teaspoons cornstarch
- Make the spatzles: Mix all spatzle ingredients in a bowl until dough forms. Heat a large pan filled with water over medium high heat. When water is boiling, pinch off spatzle dough in about 1/2 inch clumps. Don't overcrowd the pan, you'll need to add them in batches. Spatzles are done when they float to the top. Remove from water with a slotted spoon and place in a bowl.
- In a large skillet heat butter. Add onion and apples. Cook over medium heat until caramelized, about 12 minutes. Add the cooked bratwurst and heat until warm, about 5 minutes.
- Sauce: In a small saucepan add all the sauce ingredients except the cornstarch. Bring to a boil and stir frequently. Keep stirring and gradually add 1 teaspoon cornstarch until sauce thickens. If sauce seems too thin, add more cornstarch.
- Add the cooked spatzles to the bratwurst pan. Turn heat to low. Add the sauce and stir until everything is coated. Remove from heat and serve with additional mustard.
images & text © North Coast Eats
inspired from a former pizza at Wheat Penny
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