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Cooked by: Chef / Last Modified: 3/24/2004 / Course: appetizer / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 3 |
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Recipes with Spatzel (German noodles) |
Directions: 1. Combine all three ingredients in a medium bowl.
2. Stir until a firm paste forms. The quantities of each ingredient varies on the size of the eggs.
3. Add water or flour until right consistency is achieved, don't add more eggs, unless it's double or triple the recipe.
4. The color of the paste should be beige or very off white, but not yellow. When put into the spatzel maker, it shouldn't run through the wholes or be too thick to not pass through them.
5. Press pasta through spatzel maker over a pot of boiling water.
5. Remove the pasta when they float back to the surface.
I usually pre-cook my sausages in the boiling water piercing them with a knife or fork to take out as much of the fat as posible. I then use this water to cook the noodles in. It helps them from sticking together while cooking and gives a good flavor.
Ingredients:
1 lukewarm water
1 flour, white
1 medium sized egg, whole |
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Sweet BBQ sauce
1 1/2 dry mustard
1/4 sugar, brown, dark
2 vinegar, red wine
2 lemon, juice
2 sauce, worcestershire
1/2 broth, beef, dry mix
3/4 ketchup |
Directions:
1. Blend all ingredients together.
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Italian sausages
8 sausage, mild, italian |
Directions:
1. Bring a pot of water to a roiling boil.
2. Prick sausages and cook in boiling water for at least 15 minutes.
3. Re-prick sausages after ~10 minutes, letting most of the fat escape into the water.
4. Heat oven to 450F or on Broil.
5. Prepare sauce as per recipe in cooking pan.
6. Remove sausages from water and place in cooking pan with sauce.
7. Cook for 20-30 minutes, turning sausages a couple times to caramelized sauce all over.
Suggested serving with Spatzel noodles.
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