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Celebrating Oktoberfest with Sauerbraten & Spätzle

Celebrating Oktoberfest doesn’t have to be all about the German beer. Especially when German Sauerbraten and Spätzle are ready to celebrate Oktoberfest right along with you!

Celebrating Oktoberfest with German Sauerbraten and Spätzle Recipes \\ passthesushi.comOktoberfest is this weekend and along with Germans, brats, and beer, I wanted to have a little something something for celebrating Oktoberfest with 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 spaetzle was a challenge, as the directions called for a batter like dough, with an ingredient list that simple didn’t produce something of that consistency. 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 spaetzle making skills were definitely not bringing their A game. I have never had spaetzle 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.

Celebrating Oktoberfest with German Sauerbraten and Spätzle Recipes \\ passthesushi.com

Come on… we’re celebrating Oktoberfest in a delicious way!

Celebrating Oktoberfest with German Sauerbraten and Spätzle Recipes \\ passthesushi.com

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

Anne

Friday 13th of June 2014

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.

Kat @ Big Apple Little Kitchen

Sunday 25th of September 2011

I have never cooked anything German in my life....that I'm aware of. Maybe I'll celebrate Oktoberfest in style with this recipe!

Kristen

Wednesday 21st of September 2011

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

Monday 26th of September 2011

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!

Katie

Wednesday 21st of September 2011

Looks wonderful! As to the spaetzle....I admire your ambition in tackling it. I would with a press; as I don't have one I'll buy it.

Parsley Sage

Saturday 17th of September 2011

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!