Celebrating Oktoberfest with Sauerbraten & Spetzle

Oktoberfest is this weekend and along with German’s, brats, and beer I wanted to have a little something something over here at Pass the Sushi. So, I grabbed my heavy beer stein took my blend of NyQuil and Sudafed and with no knowledge of anything remotely German food-wise, made a giant mess in the kitchen.

The spetzle was a challenge, as the directions called for a batter like dough, with an ingredient list that simple didn’t produce something of that constancy. I added more water to account for the thickness and even then, still had problems getting the dough through the holes in the colander. My spetzle making skills were definitely not bringing their A game. I have never had spetzle before, so I am not sure if the dough should have been thinner or if the NyQuil was effecting my ability to shove dough through tiny holes over a pot of boiling water. Be warned, don’t steam your arm hairs off – but let me know what the deal is.

The sauerbraten, where not my prettiest plating, was quiet tasty. The gingersnaps added a great flavor at the end.

I promise prettier dishes for all celebrations for this point out. Pinky promise even.


Comments

  1. says

    Don’t apologize for the pix. That will make me feel bad about my pix because I absorb guilt so easily. This looks delicious. I hope you get better soon and have a blast at the festival. I love the fall and all the wonderful comfort foods the weather brings.

  2. says

    Oh, my dad loves sauerbraten….I should make it for him sometime. And I LOVE spetzle…and my neighbor has a spetzle maker that is so much easier than a colander. I need to borrow it again as you’ve gotten me in the mood :)

  3. says

    I wouldn’t worry about prettier dishes….this one looks pretty darn good now! I’m impressed that you made sauerbraten! Everything looks delish!

  4. says

    Looking at this picture I got excited – it’s the time of year we can fully enjoy warm meal from the pot. I love one pot food – easy, delicious and really comfort food. Thanks for sharing this delicious recipe. I really love how you served the meal in a rectangular plate. I would never thought of using a rectangular plate! Very nice!

  5. Jessy says

    Just found your blog on tastespotting and I’m so hungry now browsing through it!! My advice for the Spätzle dough: Only use flour, water and salt. I’m from Germany and that’s the way I know it and it always worked so far ;)

  6. says

    For never having made spaetzle before, you did an outstanding job! I’m fixing to load up on Bavarian food. Switzerland-bound, baby! You’ve made the Germans proud my snuffy-nose super chef. Buzzed!

  7. says

    My kids adore spaetzle and I haven’t made them in ages. Just a note…my recipe (from my German Great grandmother) calls for 2 cups flour, 3 eggs and only about 1/2 cup milk to moisten. That ratio makes the noodles more eggy and rich..
    Anyway, your post is good motivation to go make some…thanks.

    • Kita says

      I can use all the notes and help I can get on this one – I am convinced it was not just the cold meds that was making that recipe difficult!

  8. Anne says

    I have made spatzle many times, my kids call them “favourite noodles”. You are essentially making an egg noodle. The recipe is very easy white flour probably 2-3 cups I use 1 egg per person so my recipe needs 4 eggs then you add a generous amount of salt to the dough as well as salt to the boiling water and just enough water to make a thick batter or loose dough the spatzle press is not an expensive tool and if you live near china town you can also use what they call a ricer for mashing potatoes I believe.

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