Sausage and Cheese Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g e spaetzle, Swabian
- 500 g mushrooms
- 4 medium onion (s)
- 200 g mountain cheese
- 500 g sausaes (Berner)
- 200 g sour cream
- 1 teaspoon horseradish
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Boil the spaetzle in salted water for about 8-10 minutes or until they float on top. Remove and drain.
- Brush the mushrooms, cut off the stem and quarter the mushrooms. Peel the onions and cut into fine rings. Cut the cheese into fine strips.
- Fry the sausages in 2 tablespoons of heated oil, remove and cut into pieces. Put the mushrooms and onions with 2 tablespoons of oil in the remaining frying fat, golden brown
- fry and season with salt and pepper.
- Layer the spaetzle, sausage pieces, mushroom-onion mixture and cheese alternately in a baking dish, cover with cheese and cook in the oven for about 15-20 minutes.
- Mix the sour cream with the horseradish and season with salt and pepper.
- Serve the spaetzle with the dip.
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