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Category: Sausage
Prep Time: Cook Time: Total Time:
1 pound smoked kielbasa or other Polish sausage, cut into 3/4-inch chunks
1 1/2 tablespoons unsalted butter
1 large red onion, halved and thinly sliced
1 large thyme sprig
Kosher salt
2 1/4 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3/4 to 1 cup whole milk
2 cups grated Emmentaler cheese (I used Swiss)
1/2 teaspoon black pepper
In a large skillet over medium-high heat, lightly brown kielbasa until golden, about 5 minutes. Transfer to plate. Melt butter in skillet. Stir in onion and thyme, and stir briefly to coat with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add 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 bottom of the pan. Transfer onion to bowl.
Bring a large pot of salted water to a boil. In a large bowl, combine flour, 1 teaspoon salt and nutmeg. In a separate bowl, whisk together eggs and 3/4 cup milk. Pour egg mixture into flour mixture and stir well. Batter should be fairly wet, with a consistency slightly thicker than pancake batter; if its too dry, add more milk.
Spread a clean dish towel on a flat work surface next to the stove. Working over the pot of boiling water, press batter through a spaetzel maker or ricer, or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into water. When dumplings rise to surface (1 to 2 minutes), use a slotted spoon to transfer to towel.
Heat oven to 375 degrees. Toss spaetzel and kielbasa in the bowl with the onions, and add 11/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle top of the casserole with remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.
Makes 4 to 6 servings.
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SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS
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Category: Sausage
Prep Time: Cook Time: Total Time:
1 pound smoked kielbasa or other Polish sausage, cut into 3/4-inch chunks
1 1/2 tablespoons unsalted butter
1 large red onion, halved and thinly sliced
1 large thyme sprig
Kosher salt
2 1/4 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3/4 to 1 cup whole milk
2 cups grated Emmentaler cheese (I used Swiss)
1/2 teaspoon black pepper
In a large skillet over medium-high heat, lightly brown kielbasa until golden, about 5 minutes. Transfer to plate. Melt butter in skillet. Stir in onion and thyme, and stir briefly to coat with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add 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 bottom of the pan. Transfer onion to bowl.
Bring a large pot of salted water to a boil. In a large bowl, combine flour, 1 teaspoon salt and nutmeg. In a separate bowl, whisk together eggs and 3/4 cup milk. Pour egg mixture into flour mixture and stir well. Batter should be fairly wet, with a consistency slightly thicker than pancake batter; if its too dry, add more milk.
Spread a clean dish towel on a flat work surface next to the stove. Working over the pot of boiling water, press batter through a spaetzel maker or ricer, or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into water. When dumplings rise to surface (1 to 2 minutes), use a slotted spoon to transfer to towel.
Heat oven to 375 degrees. Toss spaetzel and kielbasa in the bowl with the onions, and add 11/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle top of the casserole with remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.
Makes 4 to 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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