Homemade Wurst on Käsespätzle and Caramelized Onions

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Indulge in a hearty, comforting German-inspired dish that combines the savory flavors of homemade wurst (sausage), creamy Käsespätzle (cheese noodles), and rich caramelized onions. This meal is perfect for a cozy dinner that brings a taste of traditional German cuisine to your table.

Ingredients:

  • For the Wurst:
  • 1 lb ground pork or veal
  • 1/2 lb ground beef
  • 1/2 lb ground bacon (optional for added flavor)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp marjoram
  • Natural sausage casings (optional)
  • For the Käsespätzle:
  • 2 cups all-purpose flour
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 cups grated cheese (Emmental, Gruyère, or a mix of both)
  • 2 tbsp butter
  • For the Caramelized Onions:
  • 3 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp sugar (optional)
  • Salt and pepper to taste

Instructions:

1. Prepare the Wurst:

  • In a large mixing bowl, combine the ground meats, minced garlic, salt, pepper, paprika, nutmeg, allspice, and marjoram. Mix thoroughly until well combined.
  • If using sausage casings, soak the casings in warm water for about 30 minutes. Rinse and drain them.
  • Stuff the meat mixture into the casings using a sausage stuffer or a piping bag, forming sausages of your desired length. Alternatively, you can form the meat mixture into patties or small sausages by hand.
  • Let the sausages rest in the refrigerator for at least 1 hour to allow the flavors to meld.
  • Grill or pan-fry the sausages over medium heat until they are cooked through and golden brown on all sides. Set aside and keep warm.

2. Make the Käsespätzle:

  • In a large bowl, whisk together the flour, eggs, milk, salt, and nutmeg until you have a smooth, thick batter.
  • 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 spätzle will drop into the water and cook in 2-3 minutes, rising to the surface when done.
  • Using a slotted spoon, transfer the cooked spätzle to a bowl of cold water to stop the cooking process. Drain and set aside.
  • In a large skillet, melt the butter over medium heat. Add the cooked spätzle and stir until heated through. Gradually add the grated cheese, stirring until melted and creamy. Keep warm.

3. Caramelize the Onions:

  • In a large skillet, heat the butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
  • Cook the onions slowly, stirring occasionally, until they become soft and golden brown, about 30-40 minutes. If desired, add sugar to enhance the caramelization.
  • Season with salt and pepper to taste.

4. Assemble the Dish:

  • On each plate, serve a generous portion of Käsespätzle. Top with a grilled or pan-fried sausage.
  • Spoon the caramelized onions over the top of the wurst and Käsespätzle.
  • Garnish with fresh herbs like parsley or chives if desired.

Read Also:My Bone-In Pork Chop with Stewed Tomatoes, Zucchini, and Squash Recipe

Serving Suggestions:

Pair this dish with a side of sauerkraut, a fresh green salad, and a cold German beer or Riesling wine for a complete meal. Enjoy the comforting flavors of this traditional German-inspired dinner, perfect for any occasion!