There’s something inherently comforting about a plate of golden, crispy spätzle. Add to that the smoky, paprika-rich bite of homemade Debreziner sausage, and you’ve got a meal that satisfies on every level. This dish, with its roots in Central European cuisine, brings together rustic, hearty flavors that are perfect for any occasion.
Spätzle, the soft and delicate German egg noodles, combine perfectly with the smoky, spiced goodness of Debreziner sausage. The result? A satisfying, hearty meal that’s bursting with flavor. This dish brings together crispy fried spätzle with the paprika-spiced, mildly smoked homemade Debreziner sausage—a classic Central European treat. Let’s get cooking!
Ingredients:
For the Homemade Debreziner Sausage:
- 1 lb ground pork
- 1 lb ground beef
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 teaspoon ground caraway seeds
- 1 teaspoon ground white pepper
- 1 teaspoon marjoram
- 1/4 teaspoon nutmeg
- 1/4 cup cold water
- 1 tablespoon salt
- Sausage casings (natural or synthetic, soaked if necessary)
- Hickory wood chips for smoking (optional)
For the Spätzle:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- Butter for frying
- Fresh parsley (optional, for garnish)
Instructions:
1. Make the Debreziner Sausage:
- Prepare the Sausage Mixture: In a large mixing bowl, combine the ground pork, ground beef, garlic, sweet and hot paprika, caraway seeds, white pepper, marjoram, nutmeg, and salt. Gradually add the cold water while mixing until the mixture becomes smooth and well-combined.
- Stuff the Casings: Using a sausage stuffer, fill the soaked casings with the meat mixture, forming long sausages. Be careful not to overfill. Twist the sausages into links of your desired size.
- Smoke the Sausages (Optional): If you want that traditional Debreziner flavor, smoke the sausages with hickory wood chips at a low temperature (around 160°F) for 1-2 hours until they develop a deep reddish hue.
- Cook the Sausages: If you’re not smoking them, you can grill or pan-fry the sausages until fully cooked and golden brown.
Read: Homemade Wurst on Käsespätzle and Caramelized Onions
2. Make the Spätzle:
- Prepare the Dough: In a large bowl, mix the flour, salt, eggs, and milk. Stir until a smooth, thick batter forms.
- Cook the Spätzle: Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the batter through into the boiling water. The noodles will cook in about 2-3 minutes and float to the top when done. Scoop them out with a slotted spoon and transfer to a bowl.
- Fry the Spätzle: In a large skillet, melt a generous amount of butter over medium heat. Add the cooked spätzle and fry until golden brown and crispy around the edges, about 5-7 minutes. Stir occasionally to ensure even cooking.
3. Combine and Serve:
- Slice the Debreziner sausages and add them to the skillet with the fried spätzle. Cook for another 2-3 minutes to let the flavors meld together.
- Garnish with fresh parsley if desired.
Tips:
- Debreziner Sausage: If you don’t have a smoker, you can add a teaspoon of liquid smoke to the sausage mixture to mimic the traditional smoky flavor.
- Spätzle Variations: You can add cheese to the spätzle for an extra indulgent twist, or mix in caramelized onions for added sweetness.
- Side Pairings: This dish pairs beautifully with a side of tangy sauerkraut or a crisp green salad.
Enjoy the rich, hearty flavors of crispy spätzle and flavorful homemade Debreziner sausage—perfect for a rustic, comforting meal.