Spaetzle With Kielbasa And Caramelized Onions Recipes

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE

Steps:

• Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
• Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
• Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
• Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
• Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

CHEESY KIELBASA AND SPAETZLE CASSEROLE

Steps:

• preheat the oven to 375 degrees F. Butter a medium rectangular baking dish and set off to the side for later.
• Add butter and olive oil to a medium skillet over medium heat. Once the butter is melted add the kielbasa and onion. Cook until the kielbasa is starting to caramelize. Season with salt and pepper.
• Bring a large pot of salted water to a boil. Once boiling, add dried spaetzle to the water. Cook for about 10-12 minutes until just about cooked through. Be sure to reserve a half cup of the cooking liquid for the sauce.
• Drain the spaetzle. Set off to the side.
• Add the thyme leaves, vinegar, Worcestershire, Dijon, and pasta water to the pan with the kielbasa. Mix while scraping up any burnt bits off the bottom of the pan. Remove from heat.
• Add the kielbasa mixture along with the spaetzle to a large mixing bowl. Toss to combine and coat. Mix in 3/4 of all the cheese, reserving some for the topping. Transfer to the prepared dish and top with remaining cheese.
• Bake the dish uncovered in the oven for 20-25 minutes until golden and melted.
• Let the dish cool and set up for 5-10 minutes before dishing out.

SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS

Steps:

• In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
• Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
• Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
• Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
• Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

SPAETZLE WITH GRUYèRE AND CARAMELIZED ONIONS

Steps:

• In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
• Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
• Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.

KIELBASA AND ONIONS

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.