Equipment
* optional
Ingredients
Spaetzle Batter
- 300 g all-purpose flour
- 4 large eggs, room temperature
- 120 ml whole milk
- 5 g kosher salt
- 1 g ground nutmeg
Mix-ins
- 30 g unsalted butter
- 2 yellow onions, thinly sliced
- 350 g kielbasa, sliced into half-moons
Cheese and Garnish
- 250 g gruyere cheese, freshly grated
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 674 kcal
- Protein
- 30 g
- Carbohydrates
- 49 g
- Fat
- 39 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 1299 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 225 mg
- Potassium
- 440 mg
- Calcium
- 512 mg
- Iron
- 2.0 mg
- Magnesium
- 49 mg
- Phosphorus
- 529 mg
- Zinc
- 3.5 mg
- Vitamin A
- 220 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.47 mg
- Niacin
- 3.0 mg
- Folate
- 47 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the unsalted butter in a large skillet over medium-low heat. Add the sliced yellow onions and cook slowly, stirring occasionally, until deeply caramelized and sweet, about 25 minutes. Transfer to a bowl and set aside.
In the same skillet, increase the heat to medium-high. Add the sliced kielbasa and sear until the fat has rendered and the edges are well browned and crispy, about 7 minutes. Remove from the heat.
In a mixing bowl, vigorously whisk together the flour, eggs, milk, kosher salt, and ground nutmeg until a thick, stretchy dough forms and bubbles appear on the surface.
Bring a large pot of heavily salted water to a rolling boil. Working in batches, press the batter through a spaetzle maker or a colander with large holes directly into the boiling water. Cook until the dumplings float to the surface, about 2 minutes. Remove with a slotted spoon and drain well.
Preheat the oven to 200°C/400°F. Lightly grease a 9x13 inch baking dish.
Spread half of the drained spaetzle evenly into the prepared baking dish. Top with half of the caramelized onions, half of the seared kielbasa, and half of the grated gruyere cheese. Repeat with a second layer, finishing with a generous, even layer of cheese.
Bake in the preheated oven at 200°C/400°F until the cheese is bubbling, thoroughly melted, and beginning to brown on the edges, about 15 to 20 minutes.
Remove the baking dish from the oven and let the casserole rest for 5 minutes. Scatter the finely chopped fresh chives evenly over the top before serving.
Chef's Notes
- For the best texture, the spaetzle batter must be beaten vigorously. This specific action develops the gluten just enough to give the dumplings their characteristic chew without making them tough.
- Always take the time to grate the Gruyere cheese from a solid block. Pre-shredded cheeses are coated with cellulose and anti-caking agents that will prevent the cheese from melting into a smooth, cohesive blanket.
- Do not rush the onions. Proper caramelization requires patience over moderate heat to slowly coax out the natural sugars without burning. This sweet element provides a crucial counterbalance to the intensely savory, salty kielbasa.
- Be generous when salting the boiling water for the spaetzle. The dumplings cook very quickly and the cooking water is your only opportunity to season the interior of the dough.
Storage
Refrigerator: 4 days — Store tightly covered in an airtight container to prevent the cheese from drying out.
Freezer: 1 month — Thaw overnight in the refrigerator before reheating. The spaetzle texture may soften slightly.
Reheating: Cover tightly with foil and bake at 175°C/350°F until heated completely through, or microwave individual portions on medium power.
Troubleshooting
Batter drips through the colander too quickly before dropping into the water
Cause: The batter contains too much liquid and is too thin
Fix: Whisk in additional all-purpose flour 15 grams at a time until the dough becomes thick, elastic, and stretchy
Prevention: Ensure the eggs are standard large size and add the milk gradually rather than all at once
Spaetzle are tough and dense
Cause: The batter was heavily overmixed, developing too much tough gluten
Fix: Cannot be fixed once boiled, but letting the batter rest for 15 minutes before cooking can relax the gluten slightly
Prevention: Beat the batter just until large bubbles appear and the mixture is stretchy, then stop
Cultural Context
Kasespatzle, frequently referred to as German macaroni and cheese, is a beloved Alpine comfort food hailing from the Swabia region. Traditionally layered with crispy fried onions and bold mountain cheeses like Emmentaler, this robust variation incorporates deeply smoky Polish kielbasa, creating a remarkably filling winter dish that beautifully bridges Eastern and Central European culinary traditions.
