HERBED SPAETZLE
Steps:
- In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
- Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
- Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
HERB SPAETZLE
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
- In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
- Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
- What cuties!
HERBED SPAETZLE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
- Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
FRESH HERB SPAETZLE
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Provided by Dorie Greenspan
Categories Milk/Cream Egg Herb Mushroom Side Sauté Nutmeg Boil Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
- Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.
HOMEMADE PORK SAUSAGE
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Nutrition Facts :
SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE
This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!
Provided by Experimenter
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g
HERBED SPAETZLE IN BROWN BUTTER
Categories Egg Herb Side Sauté Quick & Easy Spinach Butter Radicchio Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
- Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
- Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
- Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.
PORK MEDALLIONS WITH HERBED SPAETZLE - EMERIL
Make and share this Pork Medallions with Herbed Spaetzle - Emeril recipe from Food.com.
Provided by Melody
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Pound pork medallions to 1/2-inch thickness, if necessary.
- Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each.
- Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
- Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
- Turn medallions and transfer pan to oven to finish cooking.
- Serve pork on top of Herbed Spaetzle.
SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE
This sweet and spicy garlic kielbasa is rich and smooth with a spicy pop for the tongue! The sauteed herb spaetzle balances the spice just perfectly!
Provided by Kimberly Kace Leetch
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 42.8 g, Cholesterol 147.7 mg, Fat 31.9 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 1819.6 mg, Sugar 12.1 g
SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES
Make and share this SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES recipe from Food.com.
Provided by Gagoo
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don't let it burn).
- Cook the Spaetzle al dente in boiling salt-water.
- Melt three tablespoons of butter in a large pan. Sauté the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon).
- When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden.
- Add the cooked Sauerkraut and stir well. Season with salt and pepper.
- Just before serving, throw in the chopped parsley for some fresh color.
- Fry up the sausages and place on top of the Spaetzle.
Nutrition Facts : Calories 549.7, Fat 49.8, SaturatedFat 19.4, Cholesterol 110.3, Sodium 1566.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.5, Protein 16.9
OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!
These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better - but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite - "Bangers & Mash"! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also.
Provided by French Tart
Categories Breakfast
Time 35m
Yield 6-8 sausages, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
- Bind with the 2 beaten eggs & mix well again.
- At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
- When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
- Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
- Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
- Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
- HERBS NOTE:.
- I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!
HERB SAUSAGE
Make and share this Herb Sausage recipe from Food.com.
Provided by Leta8076
Categories Meat
Time 4h20m
Yield 3 logs
Number Of Ingredients 9
Steps:
- Combine ingredients.
- Mix thoroughly.
- Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
- Wrap in plastic or foil.
- Refrigerate overnite.
- Unwrap and bake on broiler pan at 200 degrees for 4 hours.
- Store wrapped in the refrigerator.
HERBED SPAETZLE
Spaetzle are little noodles native to Germany (as well as Alto Adige), where I lived for a while as a young cook. I love their irregular shape and soothing flavor.
Provided by Scott Conant
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the milk and eggs in a stand mixer fitted with the paddle attachment on low speed until the egg yolks break up. Add the flour and 1 teaspoon salt and mix on low speed until a thick, pancake-like batter forms. Add the chives, parsley, rosemary and thyme, and mix until well incorporated, 1 to 2 minutes. Transfer the batter to a smaller bowl (to fit more easily in the fridge), cover with plastic wrap and refrigerate for 30 minutes to let the batter rest.
- Bring a pot of well-salted water to a boil and have nearby a rimmed baking sheet greased with olive oil. Working over the boiling water and using a rubber spatula, press the batter in batches through the holes of a perforated broiling pan insert, a colander or the large holes of a box grater. The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the baking sheet and continue cooking the rest of the batter. (If you are not using the cooked spaetzle right away, toss it with a little olive oil and refrigerate, covered in plastic wrap, for up to 2 days.)
- Reheat the spaetzle by following the directions in the recipe calling for it. Or, for a delicious side dish, heat a large saute pan over medium-high heat and add 2 tablespoons olive oil and the butter. When the butter is melted, add the spaetzle and cook, tossing occasionally, until golden brown, about 2 minutes. Season to taste. Sprinkle with Parmesan, if using, and serve.
HERBED SPAETZLE
Categories Dairy Egg Leafy Green Herb Side Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
- Working over boiling water, force one third of batter through a spaetzle maker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.
SAUSAGE AND HERB STUFFED PORK
Make and share this Sausage and Herb Stuffed Pork recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the pork.
- Coat the grill with cooking spray and preheat for 5 minutes.
- In a medium mixing bowl, combine the sausage, breadcrumbs, parsley, thyme, marjoram and pepper.
- With a sharp knife, cut a slit sideways almost completely through each tenderloin to create a pocket.
- Open the tenderloins and place ¼ of the sausage stuffing inside each.
- Press the edges of the pockets to close.
- Grill the tenderloins for 6-8 minutes or until the pork and stuffing are completely cooked.
Nutrition Facts : Calories 237, Fat 17, SaturatedFat 5.7, Cholesterol 32.9, Sodium 616.7, Carbohydrate 11.6, Fiber 0.8, Sugar 0.9, Protein 8.7
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