Bacon-Sage Spaetzle! (German Batter Noodles)

Say it with me now, “SHpetz-Luh”... Good!!! Sorry I’m a little excited, I just found out how to properly pronounce spaetzle and I’m FIRED UP ABOUT IT. Anyways, yes, these are technically “dumplings” even though it might not look like a classic eastern-style dumpling that we’re all used to. Spaetzle, also sometimes called “batter noodles” are EXTREMELY easy to make and EXTREMELY tasty to shove in your face hole. Give this one a whack and tag me if you do. HAPPY WIESN aka Oktoberfest!🤘🏼 Adam

Yield: 3-4 people

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Bacon-Sage Spaetzle

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 1 cup All-purpose Flour
• 1/4 cup Whole Milk
• 2 Eggs
• 1/2 tsp Kosher Salt
• 3-4 pieces Bacon, sliced into lardons
• 10 Sage leaves
• 2 Tbsp Unsalted Butter
• Parmesan, to taste as garnish

Instructions

1. Milk and Eggs, whisk until smooth.
2. Mix flour and salt in a bowl then pour them over the liquid ingredient and mix until a medium thick batter forms. Let the batter rest for 20 minutes to thicken slightly.
3. Place the spatzle maker (or strainer) over boiling water and pour in a 1/2 cup of batter at a time. The spatzle will cook quickly, 30 seconds to a minute. Remove spatzle with a spider, set aside.
4. In a separate sauce pan, crisp bacon over medium heat then remove and drain off fat. Add butter and cook until frothy and browned, add sage and crisp for 10-20 seconds, just to infuse. Add the spatzle and cook until warmed through, then move to a plate.
5. Garnish with pepper and parmesan.