Sausage with Cheesy Spaetzle, Caramelized Onion, and Jalapeno
I was at the store trying to figure out what I wanted to make. I was craving mac and cheese (as always), I also had the idea of a spaetzle pasta salad, and wanted to make a sausage sandwich. I realized all of these ideas could come together as one thing and that’s where this sandwich came from. I mixed some pickled jalapeno and mustard into the cheese mixture for the spaetzle to help it act like the condiment for the sausages. Topping the whole thing with some caramelized onion and a little fresh jalapeno finished it off in a perfect way. I used cotija for the cheese cause I had it around, but you definitely could use cheddar or many other cheese options. I think feta or smoked gouda would be great too. Watch the video below, or keep on scrolling for the recipe!
The dough is just flour, milk, and eggs and you beat it in a bowl for about 10 minutes until it gets stretchy like this.
Then press it though the holes of a large strainer into boiling water.
After it cooks, toss it in a pan with some butter to brown on the edges, then stir it into the cheese mixture.
Cook the sausages in some beer first, then sear them on the outside. you could also finish them on the grill!
Square off the buns on the sides so you can brown them on all edges and the ends of the sausage stick out.
Top the sausages with the cheesy spaetzle, caramelized onions, and jalapeno and serve.
So good! Perfect for your next backyard hangout!
Sausage with Cheesy Spaetzle, Caramelized Onion, and Jalapeno
Sausages in a bun topped with a cheesy spaetzle mixture, some caramelized onions, and fresh jalapeno.
Servings: 4 sausages
Ingredients
SPAETZLE
- 1 cup flour
- 1/4 cup milk
- 2 eggs
- butter
SPAETZLE SAUCE
- 1/2 cup sour cream
- 1 cup crumbled or shredded cheese I used cotija, but cheddar or gouda would be great too
- 1/4 cup diced pickled jalapenos
- 2 tablespoons mustard
- a little milk as needed
THE REST
- 2 large yellow onions sliced thin
- more butter
- 4 sub rolls
- even more butter
- 4 bratwurst sausages
- beer
- fresh jalapeno sliced thin
Instructions
- Bring a pot of salted water to a simmer.
- In a large bowl, mix together the flour, milk, and eggs and beat for 10/15 minutes until it is smooth and stretchy. Season with a pinch of salt.
- Place a strainer with large holes over the pot of water. You could also use a spaetzle maker if you have one. Brush or spray with some oil. Add the dough and press it through the holes with a spatula so small pieces of dough fall into the water.
- Cook the dough for 3 minutes then strain. Melt some butter in a frying pan over medium heat and add the strained spaetzle. Toss in the butter and cook for 5 minutes to lightly brown.
- In a medium bowl, mix the sour cream, cheese, jalapeno, and mustard. Pour the hot spaetzle into the bowl and stir well to combine. The cheese should mostly melt and coat the spaetzle in a creamy sauce, but if it doesn't completely melt yet, that is OK. Set aside until ready to use.
- Add some butter to a frying pan and add the onions. Cook over medium heat, stirring often, until browned and drastically reduced in size, about 45 minutes.
- Add some butter to another frying pan. Cut the ends off the rolls so that they are the size where the ends of the sausage will stick out. Toast the bread in the pan on all 6 sides.
- Add some beer to that pan, about 1 inch deep. Add the sausages and simmer about 7 minutes, flip and repeat until they are grey and cooked through. Drain the beer if there is any left and add some oil. Turn the heat up and brown the sausages.
- Add a splash of milk to the bowl with the spaetzle and microwave it to warm it up. It probably will be congealed by now. Do a few increments of about 15 seconds, and add milk as needed until the mixture is hot, melty, and creamy.
- Build the sausages with the bun first, then the sausage, then the spaetzle, then the caramelized onions, then finally the jalapeno.
