Traditional German Bratwurst with Spatzle

Cheers to our first blog post! To kick it off we've made a traditional comforting German meal. Sausage and sauerkraut with Spatzle and grilled onions.

Here's what you'll need:

- 2 German bratwurst

- 1 can traditional German Sauerkraut

- 2 white onion

- olive oil

- 2 cups beef broth

- 1 clove garlic

- 1 tbsp. Dijon mustard

- 1 can Guinness

- 2 c. all-purpose flour

- 1 1/2 tsp. salt

- 4 large eggs

- 1/2 cup of milk

- 1 tbsp. butter

Instructions:

1) Start by making the Spatzle. In a stand mixer add the flour and salt - mix until combined. In a separate bowl, add the eggs and whisk. Add eggs into the flour along with the milk - mix with a dough hook for approx. 16-20 min. In that time, bring a medium pot of water to a boil. Once the dough is ready, place on a cutting board and using a small knife shave off little chunks into the boiling water. When the dough starts to float to the top of the water, it is ready! Set aside and keep warm.

2) Heat a cast iron (preferably) on med-high for approx. 5 min or until you see it smoking. Add olive oil and heat up for less than a minute. Then add your bratwurst and hear it sizzle! 1-2 minutes on each side, just until browned. Remove sausages from heat. Add butter to cast iron and scrape the pan to get the juices mixed in. Add 1 onion (diced) - cook until transparent. Add sausage back into the pan and cover with Guinness. Turn heat down to low and simmer uncovered for 20 minutes.

3) While cooking the sausage, in a separate pan pour as much sauerkraut as you'd like and heat through - approx. 2-4 min.

4) Serve and enjoy!

#traditional #German