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Spätzle casserole with spring onions and Mettwurst

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Ingredients for 4 servings:

  • 500 g spaetzle
  • 300 g cheese (medieval Gouda)
  • 1 bunch of spring onions
  • 3 sausages (Mettwurst)
  • 200 ml sweet cream
  • 1 tsp sweet paprika powder
  • 1 tbsp broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filling, ideal for the weekend

Cook the spaetzle, drain, and place in a casserole dish. Grate the cheese. Wash and finely chop the spring onions. Halve and finely chop the Mettwurst sausages. Whisk the cream with paprika and granulated stock. Mix the Gouda cheese, spring onions, and Mettwurst sausages together and pour over the spaetzle. Pour the cream over the top. Place in the oven at 120°C (250°F) until the cheese has melted. It should smell delicious. I didn’t add any other spices, especially salt. There’s enough salt in the cheese and Mettwurst sausages. My wife says you can sit down in them.

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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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