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Leberkäse and Spätzle pan

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Ingredients for 3 servings:

  • 200 g spaetzle
  • Water
  • 300 g Leberkäse, cut into small cubes
  • 1 medium-sized onion(s), diced
  • 1 small can of mushrooms
  • 1 pack of sauce powder for cream sauce
  • Liquid from the mushrooms
  • n. B. water
  • 200 g cheese, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaetzle according to the package instructions, but without salt. Drain the mushrooms and reserve the liquid. Top up with water to 200 ml. Brown the Leberkäse (liver sausage) with the onions. Add the mushroom liquid, bring to a boil, and stir in the cream sauce. Add the mushrooms (I always use the small, whole ones and halve them). Transfer everything to a baking dish, sprinkle with cheese (if you’re in a hurry, I sometimes mix in the cheese), and bake in the oven at 180°C until the cheese has melted nicely (approx. 17 mins).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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