Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g meat sausae
- 300 g butter veetables
- 1 kg spaetzle from the refrigerated shelf
- 1 cup spread, e.g., Brunch Fine Herbs
- 300 ml milk
- 1 tablespoon oil, e.g., rapeseed oil
- salt
- Ground pepper
- Parsley for garnish
Print Recipe
Pin Recipe Instructions
- Cut the meat sausage into 2 x 2 cm cubes. Heat the oil in a large pan with a high rim and fry the sausage cubes for five minutes. Add the butter vegetables and fry them over medium heat until the herb butter melts.
- Add the spaetzle and fry for 10 minutes. Stir in brunch and milk and add. Use more milk if necessary, the spaetzle absorb a lot of liquid. Season to taste with salt and pepper.
- Serve garnished with parsley.
- Tip: If you like it spicier, swap the meat sausage for meat loaf cubes. Leftovers can be fried up the next day, then serve with tomato sauce.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below