Spaetzle

 
*German sausage cooked in beer

*homemade spaetzle topped with mushroom gravy

*salad

*cabbage and onions

*homemade rye bread 

 
I didn't have a special spaetzle board like the one above, so I had to make do with what I had in the kitchen.  Below is an example of how you can mash the dough through a colander.

 
I used this tutorial  (it has great photos) from the Step by Step Cook.  She uses a crazy industrial sized spaetzle press, but you can follow all her instructions up until that point and substitute a colander.  I actually quit using the big colander and switched to a smaller grater, using a giant spoon to smoosh the batter through the largest holes.

 

I ended up with the smaller curds, not the long noodle-type spaetzle. Be forewarned---the texture has a fine graininess to it.  They're not smooth like egg noodles you'd buy at the store.  They were really tasty, but a huge pain to make.  Messy, too.  It will be a while before I make them again.

Comments

[Charlotte]

Mmmmm, that meal is delicious! I have a Kielbasa in the 'fridge. Perhaps I shall use it for dinner tonight.