Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
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Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce.
Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce.
If you're not familiar with the German staple, most people would describe spaetzle as tiny egg dumplings, but I like to think of spaetzle more like a fluffier orzo. Either way, it's delicious, and simpler to make than pasta—if you have a spaetzle maker, of course.
This is an old Hungarian recipe (called Krow Pletzla in Hungarian Yiddish) that's the Passover version of cabbage and noodles. Author of Jewish Home Cooking and many other wonderful cookbooks, Arthur Schwartz makes this for Passover with little pieces of matzo farfel, which resemble noodles—actually spaetzle—and tosses them with well-wilted cabbage and onions.
Squash spaetzle squiggles. [Photographs: Erin Zimmer] I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem intimidating—all...