Spaetzle pan with mushrooms and bratwurst
Quick spaetzle skillet with mushrooms and bratwurst is a hearty favorite recipe of mine. It is characterized by the small amount of time and its inexpensive ingredients, which together make a great dish.
- 1 red onion
- 100 g zucchini
- 100 g mushrooms
- 2 bratwurst of your choice, pre-cooked
- 20 g parsley
- 400 g spaetzle gnocchi (see basic recipe or ready-made product)
- 2 tablespoons butter
- 1 tablespoon oil
- salt, pepper
The spaetzle pan with mushrooms and bratwurst is such a simple dish that you may truly ask yourself why a recipe is needed here. To this I can only reply: I write here, for my understanding no recipes (these have the nimbus that you must adhere to it by the book, so quasi as a law may be considered), I publish here only ideas for your inspiration. Closer I am already times in my contribution “Are my recipes law” dealt with it. Probably I would be more popular in the foodie scene, if I would do everything by the book, but that would put my entire project in question!
Here it is not about “how has cooked something at some time”, but about “how I cook in the present time, adapted to the circumstances” and what you can make it.
Means here in the plain text: If you are to be able to make thus the opinion the Bratwürste also still / to want, then do that (do not forget however to send me a pair of it!) and enjoy your passion, demand however at the same time from nobody it you to do! That is not for any of us to do.
I wanted to get rid of again, because it currently again takes over with the mimimmimiimiii 😉 Now we come to something completely different … the recipe idea
Peel the onion, but leave the roots on (this will make it easier for you to dice later) and clean the zucchini. Cut both into small cubes. If you are a Goliath, it is enough to cut them in half. Finely chop the parsley. Take the stalks, because they also contain a lot of flavor. Halve or quarter the mushrooms, depending on their size.
The sausages should be pre-broiled in this case or really nice and coarse, so they can now be better cut into 1 centimeter wide rings. If you would take for example veal sausages, which consist of a very fine sausage meat, the structure will not hold and you would not have bite-sized slices afterwards. If you don’t care about that, please don’t let it stop you! See above.
Now cook the Nockerl (in Germany rather known as Spätzle / Knöpfle) as usual or according to my basic recipe for this. If you take goods from the refrigerator, it is sufficient to put them in Keine Produkte gefunden. and rinse with hot water. Then drain both varieties well.
Now put the butter in a frying pan (also for such a dish a Keine Produkte gefunden. is perfect – it probably is) and fry the mushrooms with the diced zucchini and onion. Add the sausage wheels and fry everything well together. Do not forget to swirl!
Finally, add the prepared spaetzle to the pan, spaetzle pan – you understand, and finally mix well and heat through.
To serve, sprinkle with the chopped parsley.
TIPP FOR Spaetzle pan with mushrooms and bratwurst
The spaetzle pan with mushrooms and bratwurst also tastes wonderful with other mushrooms. I’m thinking of shiitake or / and herb mushrooms. Makes it then, however, no longer so inexpensive. Also one to two fried eggs per portion fit here very well and complete the palate feast. In addition, a nice leaf salad.