Growing Chefs! Ontario Spaetzle and Bratwurst
Spaetzle and Bratwurst
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat an oven to 375°F.
Fill a large pot halfway with water and bring to a simmer.
In a medium mixing bowl, combine flour, nutmeg, salt, and white pepper and whisk together. In a separate bowl, combine milk with eggs and whisk well. Add the milk and egg mixture into the flour mixture and beat with a wooden spoon for 3 – 4 minutes until the dough has nice elasticity. Let rest for 10 minutes.
Dice the onion by cutting it in half, root to tip. Remove the outer peel. Make very fine incisions almost to the root, leaving the root intact. Dice the onion very finely and set aside.
Remove the leaves from the parsley and discard the stems. Chop the leaves very finely and set aside.
Place the perforated pan over the simmering water in the large pot. Working in batches, add â…“ of the dough into the pan and force it through into the water using the bench scraper. Let simmer for 2 minutes until floating and firmed up, then remove from water with a strainer or spider and place onto a half sheet pan. Coat lightly with olive oil to prevent sticking.
Get Cooking!
Place a cast iron or frying pan on high heat and preheat with canola oil, 2 – 3 minutes. Sear the bratwurst sausages on both sides until golden brown, transferring to a sheet pan afterwards. Bake in a 375°F oven until the sausages reach an internal temperature of 165°F.
In the same frying pan, once sausages are in the oven, melt the butter. Add spaetzle and cook until golden brown, then add diced onion and mix well, cooking until onion has softened. Remove from the pan once the mixture is all golden brown, finish with chopped parsley and emmental cheese.
Growing Chefs! Ontario Recipe
Spaetzle and Bratwurst
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat an oven to 375°F.
Fill a large pot halfway with water and bring to a simmer.
In a medium mixing bowl, combine flour, nutmeg, salt, and white pepper and whisk together. In a separate bowl, combine milk with eggs and whisk well. Add the milk and egg mixture into the flour mixture and beat with a wooden spoon for 3 – 4 minutes until the dough has nice elasticity. Let rest for 10 minutes.
Dice the onion by cutting it in half, root to tip. Remove the outer peel. Make very fine incisions almost to the root, leaving the root intact. Dice the onion very finely and set aside.
Remove the leaves from the parsley and discard the stems. Chop the leaves very finely and set aside.
Place the perforated pan over the simmering water in the large pot. Working in batches, add â…“ of the dough into the pan and force it through into the water using the bench scraper. Let simmer for 2 minutes until floating and firmed up, then remove from water with a strainer or spider and place onto a half sheet pan. Coat lightly with olive oil to prevent sticking.
Get Cooking!
Place a cast iron or frying pan on high heat and preheat with canola oil, 2 – 3 minutes. Sear the bratwurst sausages on both sides until golden brown, transferring to a sheet pan afterwards. Bake in a 375°F oven until the sausages reach an internal temperature of 165°F.
In the same frying pan, once sausages are in the oven, melt the butter. Add spaetzle and cook until golden brown, then add diced onion and mix well, cooking until onion has softened. Remove from the pan once the mixture is all golden brown, finish with chopped parsley and emmental cheese.