This hearty family style sausage spaetzle is the yummiest of yummies. **WARNING** though, it is not a light dish or calorie friendly in any way shape or form. In fact, I suggest you try not to even think about the fat and calorie contents AT ALL if you want to enjoy it. If you are like me, that mind chatter can destroy a nice time and your enjoyment of really fantastic food so try not to let that annoying mind chatter invade your good time here. We typically only have this sausage spaetzle dish when we have company over which is somewhat rare in the country. When we do have guests who come stay or visit, I always ask my husband and son what they think I should make that really knocks their socks off. “Sausage spaetzle” is always the majority winner in our house. Along with pie. Really great pie.
A story for another time, but my husband actually taught me how to make pie crust when I moved to the country. His grandmother taught him. Ahhh, so sweet. When I lived in Las Vegas and worked tiring hours as a Police Lieutenant, I thought I was really doing great things by ordering pies from Marie Calendars for holidays and even attempting a pie with the ready made crust once or twice for my son and I….not that there is anything wrong with that because it boils down to time management and doing what you can when you can, but now, I see things differently and take comfort in all the skills the country has developed within me.
I digress….so, back to this amazingly fantastic sausage spaetzle. Save up your extra calories or weekly weight watcher’s points, and get in a couple more hours of exercise of the week when you plan to consume this deliciousness. And drink water.
Consume it. Enjoy it. Forget it. I worked with an amazing woman named Sasha in Vegas who was not only a progressing Police Lieutenant but also a yogi master and truly a positive energy to all. Beautiful on the inside, and the outside. One day we were discussing scones, a particular favorite of mine. During that conversation in our Lieutenant’s office, she told me she feels no guilt about what she eats, she just enjoys. That resonated with me and I thought ,”self, you must work on that no guilt thing and just enjoy it.”
So, Sasha, if you are reading this, just know I am still working on it and enjoying this fantastical sausage spaetzle here in the country, once in a great while.
Readers, I say the same thing to you about this sausage spaetzle. Be free and enjoy! You’re tastebuds will thank you!
- 8 Johnsonville Original Brats
- 12 Slices of Thick Pork Bacon
- 3 Cups of Chopped Onion (about 1 and a half medium onions)
- 1 Package of Traditional German Egg Pasta, Family Size, 17.6 oz. (I suspect that thick country style homemade egg pasta which can be found at Costco and some grocery stores would also work.)
- Warm a large cast iron skillet on low on your cooktop. Chop bacon slices into small pieces about a half inch in length and width and add to the skillet. (The bacon will take a long time to render all the fat away and leave crispy pieces. If you rush it, the bacon will burn which will be heartbreaking. Been there. So expect to cook it low and slow for a while.)
- Look at your package of spaetzle noodles and heat the appropriate amount of water per package directions in a large pot. Bring water to a boil while you are working on bacon and onions.
- While the bacon is cooking, chop your onions and remove the casings from the brats by using a knife to slice down the length of the brat in one long shallow cut. Then peel the casing off beginning at the shallow slice you made. Slice sausage into 1/4 - 1/2 inch slices.
- After the bacon looks crispy, remove the bacon and the excess bacon fat in the pan to a medium bowl. Turn pan up to Medium-High. Add onions to the same pan and saute for 2-3 minutes. Remove onions to the same bowl as the bacon.
- Place spaetzle noodles in the boiling water and cook to package directions.
- Add the slices of brat to the hot pan and turn halfway through cooking. 3-5 Minutes.
- After all the brat slices are nicely cooked and have a nice sear to the outsides, add all the contents of the bacon/onion bowl back to the pan and stir together to warm the mixture again. (Like I said, this recipe is not low fat but oh so good.)
- Drain the spaetzle noodles and add the noodles to a very large bowl. Spoon the brat, onion, bacon mixture (and as much of the bacon fat liquid as your mind can handle) over the spaetzle noodles and toss together. The noodles should glisten when coated evenly. Serve hot.
Latest posts by Kasey Matthews Johnson (see all)
- Creamy One Pot Lasagna Soup – Big Sky Farmhouse - September 21, 2017
- Coconut Curry White Fish – Big Sky Farmhouse - September 13, 2017
- The Ultimate Moist Zucchini Muffin with Sweet Crumb Topping – Big Sky Farmhouse - August 23, 2017