The Dumpling Diary

Dis cooking so you cooking too.

If you ain’t Deutsch, you ain’t meutsch. March 20, 2011

Hello, Readers!

I’ve got a quickie new recipe to share with yezz, just a straight up-and-down recipe, I’m sorry, no pics for this one. I made it last night, after a pretty long, terrible week, one of those, “I can’t bring myself to eat,” kind of weeks. So, more or less, just too exhausted to mess around with photos, I just wanted something in my stomach, fast. For one of my soup recipes, it’s pretty speedy to make, you won’t need many ingredients, and it’s pretty economical, if I do say so! I went on a bit of a German bender last week, so here’s what came out of it. Comforting, to the point, and pretty dern easy. This soup will make you feel safe and cozy. A dumpling recipe at it’s best. For those of you who don’t know, here’s Wiki’s take on spätzle.
Deutschland Smoked Sausage and Spätzle Soup

1 Tbsp bacon fat (or oil, or butter)
1 medium onion, chopped small dice
2 ribs celery, chopped small dice or sliced diagonally
1 medium carrot, sliced diagonally
1 tsp garlic, minced
3 smoked sausages, sliced diagonally
3 large leaves of cabbage, cut into 2-3 inch pieces, rather haphazardly
Chicken stock, or a combination of chicken and beef stock (unless you’ve got pork stock on hand, but go ahead with bouillon if needed)
1 bay leaf
1 tsp prepared mustard
1 tsp paprika
3/4 tsp caraway seed
salt and pepper, to taste
In a good sized (medium/large) pot, heat bacon fat over medium-high heat, and when it comes up to temperature, add veggies (excluding cabbage), sauteeing about 3-5 minutes, until onion is translucent. Add garlic, cook for 1 minute, or till fragrant. Then, add in the sausage, and brown lightly. Next, add the chicken stock, and remaining ingredients. Bring to a boil, drop the heat down to a simmer (medium-low, low as needed), cover with the lid ajar, and let simmer for 30-40 minutes. For the spätzle, I used a recipe from, here’s the link! I went with the bigger ones, go ahead and use what you like. Just cook until they float to the top, and in my experience, with the bigger ones, maybe a couple of minutes extra. Make sure the soup is boiling when you drop them in though! Also, feel free to throw in some tomato paste or diced tomatoes, (and a pinch of sugar to cut the acidity) for a little extry flavour. So, that’s that. I hope you like!
megohm, over and out!


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