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Spätzle casserole with Nuremberg sausages and peppers

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Ingredients for 4 servings:

  • 3 bell peppers, green, yellow, red
  • 2 onions
  • 300 g spaetzle
  • 24 sausages (Nuremberg bratwurst)
  • 1 bottle of ketchup (spice)
  • 1 bottle of Cremefine, for cooking
  • some milk
  • 1 bag of cheese, grated, e.g. Emmental

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the bell peppers into strips and the onions into rings, then place both in a greased baking dish. Cook the spaetzle until al dente and spread them over the bell pepper and onion mixture. Cut the Nuremberg sausages into 3 pieces or leave them whole, depending on your taste, and spread them over the spaetzle. Make a sauce from the spiced ketchup and Cremefine, thinning with milk if necessary, and pour it over the sausages. Sprinkle everything with cheese and bake in the oven at 150°C (300°F) for 40 minutes.

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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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