| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon grapeseed oil
- Coriander Spiced Sausage, recipe follows
- 1/2 cup water
- 1/2 cup jarred roasted red peppers
- 2 tablespoons goat cheese
- 4 tablespoons chicken stock
- 3 cups all-purpose flour
- 4 eggs
- 1 teaspoon minced fresh parsley
- 1/2 cup cold water
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 3 tablespoons white wine, or chicken stock
- 1/2 cup heavy cream
- 1 teaspoon minced fresh thyme
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- 2 tablespoons grated Gruyere
- 2 pounds pork shoulder (with a good amount of fat), cut into large chunks
- Pinch caraway seed
- Pinch ground coriander
- 2 tablespoons fresh oregano
- 2 tablespoons salt
- Ice cold water
- Oil
- Hog casing
Instructions
- For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
- Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
- For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
- In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
- Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
- Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
- For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
- Slice the sausage and serve alongside the spaetzle in cream sauce.
- Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
- Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
- Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
- Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
- Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
- Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
- Refrigerate the sausage until ready to cook.
Reviews
One of my all time favorite recipes on this site. It is always a hit! I buy the sausage though. I don’t spend time making that. Still comes out incredible.
After reading the reviews (and looking back at a sweet potato spaetzle recipe I had previously used), I used an entire jar ( 1 1/4 cups of red pepper). Not only did it make the dough thinner, it gave it more taste. I also used milk instead of water for the batter and upped it two 2/3 of a cup. I used a spaetzle maker to push the dough into the water. It worked fairly well. And the sauce is amazing. I used this is a side (without the sausage) for a bourbon pork tenderloin.
I agree with Schwab, this is not Spaetzle. Chef Irvine should have given better directions, all the recipes we have used for Spaetzle call for a batter that is about the thickness of pancake batter. A Spaetzle maker has much bigger holes than a colander and the batter should drip freely and quickly into the boiling water. I think if using a colander the batter would need to be thinner still.
The mustard sauce is divine with Spaetzle, we used leftover homemade Spaetzle and browned it before adding the sauce.
This recipe is fabulous, very messy, but a crowd pleaser. I’ve made it twice now and got rave reviews both times (even from my husbands persnickety grandma and incredibly picky brother in law).
Downside is – I think the sausage calls for too much salt. I think 2 tsp. is more like it. I ground up pork in my food processor, added the spices, and cooked with a little oil. I didn’t have fancy equipment to make my own links, but it turned out nice.
Some of the reviews complain that the colander didn’t have big enough holes, I think their problem might have been the consistency of the noodle. It should be runny. If you watched the episode, you can see how they drip/squeeze it through their colanders. I’ve made it twice now and it’s messy squeezing it through, but it’s always worked for me. I think I might add more goat cheese next time. I couldn’t find Gruyere, but used parmesan and it turned out great. The sauce had just enough dijon to give it a kick.
This recipe took much longer than anticipated. I am not an intermediate cook, like I thought, so I had trouble with this recipe. The spaetzle was very thick, but I didn’t know if I had the right consistency or not. Also, the holes of our colander were not big, so I had to press the spaetzle dough through a box grater. My family agreed that the sauce had a little too much Dijon mustard, but that it was otherwise a good dish. I give a three because it was more labor intensive than I anticipated.
I made this with pre-made sweet Italian sausages and egg noodles (so I guess I pretty much just made the sauce, though I did follow the directions for cooking the sausage).
It was absolutely delicious, and pretty quick to make. The sauce is salty, and the dijon mustard doesn’t overpower like I was afraid it would.
Next time, I will double the sauce, though, since I made the full recipe and the 2 of us polished it off easily in one sitting!
It was absolutely delicious, and pretty quick to make. The sauce is salty, and the dijon mustard doesn’t overpower like I was afraid it would.
Next time, I will double the sauce, though, since I made the full recipe and the 2 of us polished it off easily in one sitting!
This was tasty and rich. However, my colander did not allow me to prepare the spaetzle as Robert did. So, I ended up having to cut very little pieces by hand. Let’s just say that dinner was later than expected. I adjusted the recipe, used sausage our family likes, and stir-fried the sausage in bite-sized pieces. I really enjoyed the sauce; made a double recipe, since we are a sauce family. Next time, I will use a pre-made pasta with the sauce.
I think that the chefs need to be much clearer in the recipes about specific kitchen items. Your regulare colander does not do the job, as expected. Large holes – how large? If specific tools are needed, say so.
a little lesson.
i am sure robert is a wonderful chef, but his spaetzle are not spaetzle, they are “knoepfle”, spaetzle are longer and more uneven in shape, scraped from a board into boiling water. i know, because i am from where the spaetzle originated from. they are from wuerttemberg (schwaben) while the knoepfle are from bavaria and in the north of germany they are not on the menu. so, it is not plainly a german noodle, but specifically a noodle from schwaben.
the rest of the recipe is great!
i am sure robert is a wonderful chef, but his spaetzle are not spaetzle, they are “knoepfle”, spaetzle are longer and more uneven in shape, scraped from a board into boiling water. i know, because i am from where the spaetzle originated from. they are from wuerttemberg (schwaben) while the knoepfle are from bavaria and in the north of germany they are not on the menu. so, it is not plainly a german noodle, but specifically a noodle from schwaben.
the rest of the recipe is great!