| Chef2Chef Recipe Club - Volume 1 Number 052 - November 27, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club. Day two from Chef Michael Elsner brings us another of his New York German recipes. Today a sausage dish with Spaetzle. Spaetzle is a favorite dish of mine and I have a similar recipe. A trick to cooking spaetzle is that they float to the top of the water as they finish cooking. I usually give them two minutes after they start to float. I love to saute mushrooms and onions and toss the Spaetzle in for a moment, and serve with fresh grated Parmesan or Swiss cheese. Enjoy today's selection from Chef Michael. ----------------------------------------------------------------------- Sausages with Apple Kraut and Spaetzle Ingredients: 1 package of Bratwurst 1 package of Knockwurst 1 can of sauerkraut 1 green apple (cored and diced) 1 Tbsp. Molasses 2 tsp. Sugar 1 tsp. Caraway seeds 4oz. Dark German beer Method: Slice sausages in half lengthwise and mix with all other ingredients. Place in a baking pan and cover with foil. Bake @ 350F for 45 minutes. For the Spaetzle: 12oz. All purpose flour 3 eggs 1 tsp. Salt 1 cup water 1/4 tsp. Nutmeg 1 Tbsp. Butter Salt and pepper to taste Spaetzle Mix first five ingredients together. Bring a pot of water to a boil on the stove and place a food mill over it. Pour the batter into the food mill and let it go right into the water. Drain water and add the butter to melt. Season with salt and pepper. Top with sausage mixture and serve with good spicy mustard. 1 package of Bratwurst 1 package of Knockwurst 1 can of sauerkraut 1 green apple Molasses Sugar Caraway seeds Dark German beer For the Spaetzle: All purpose flour 3 eggs Salt Nutmeg Butter ------------------------------------------------------------------------------ Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as "little sparrow," spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea). From: http://www.aaltonet.com/spaetzle/spaetzle.html ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |