Chicken sausages with spaetzle
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 610, total fat 26 G., saturated fats 9 G., proteins 35 G., carbohydrates 58 G., fiber 6 G., cholesterol 275 mg, sodium 1965 mg, sugar 12 G.
Calories 610, total fat 26 G., saturated fats 9 G., proteins 35 G., carbohydrates 58 G., fiber 6 G., cholesterol 275 mg, sodium 1965 mg, sugar 12 G.
German spaetzle—a cross between pasta and dumplings—are a delicious side dish that both adults and children will love, not only for their taste and texture, but also for their interesting preparation method: the soft dough is pressed through a colander (a great tool if you don't have a special press) and dropped in chunks directly into boiling water. Fry the boiled spaetzle in a pan with butter and Dijon mustard until golden brown. While they're cooking, bake some chicken sausages and carrot sticks in the oven. It's a delicious and quick dish with a German twist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g carrots, cut in half and then quartered lengthwise
- 1 tbsp. l. olive oil
- 6 chicken sausages with apple (about 0.6 kg), cut in half
- 1.5 cups of flour
- 3 large eggs
- 0.5 cups of milk
- 2 tablespoons unsalted butter
- 2 teaspoons Dijon mustard
- A pinch of freshly ground nutmeg
- 1 tbsp chopped fresh dill
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Recipes with similar ingredients: carrot, sausage, flour, eggs, milk, butter, Dijon mustard, nutmeg, dill
Cooking the dish according to the recipe:
- Place a rimmed baking sheet on the bottom rack of the oven and preheat to 220°C. Bring a large saucepan of salted water to a boil.
- Toss the carrots with olive oil; season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Place the carrots and sausages on the preheated baking sheet and cook, stirring halfway through, until the carrots are tender and the sausages are browned, about 15 minutes.
- Meanwhile, in a large bowl, combine the flour, eggs, milk, and 0.5 teaspoon of salt and knead until smooth. Place a large-mouthed metal colander over a saucepan of simmering water (the colander shouldn't touch the water). Place the dough in the colander and scrape it with a rubber spatula to release small pieces of dough into the water. Cook at a low simmer until the spaetzle float to the surface, 2-3 minutes. Drain and shake off any excess liquid.
- In a large skillet over medium-high heat, melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper, and nutmeg. Add the spaetzle and cook, stirring, until lightly browned and crisp, about 2 minutes. Add the dill and stir. Serve the sausages and carrots with the spaetzle.
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