Simple Sage Browned Butter Spaetzle Recipe
I thought it might be fun to do a little Oktoberfest inspired meal that included simple Sage Brown Butter Spaetzle.
Autumn produce is popping up on every site I follow! Pumpkins, apples, and lots of comfort food awaits! I for one, am completely inspired!
Bring it on Mother Nature! I’m ready for fall!!
Spaetzle is an egg noodle or dumpling made from a simple batter. Depending on what equipment you have on hand, you can make it in various sizes.
For us, we’ve always pressed our dough through a metal colander with fairly large holes. A simple yet effective way to create the noodles.
However all that changed when my Secret Santa gifted me a Spaetzle Maker Lid!
You simply place the lid over a pot of gently boiling salted water. Scrape the dough across the holes and within mere minutes, noodles are floating below. It’s quite fun!!
Once drained, saute the noodles in a skillet of melted butter.
To serve, Spaetzle is often paired with a gravy or sauce, much like you would serve rice or noodles.
Sage Browned Butter
We’re always looking for excuses to make sage browned butter, so we’ll be infusing a little flavor that way.
Sage is the most glorious of herbs when sizzled in a little salted butter. The leaves become crispy, a delicacy on their own.
To make the sage browned butter melt the butter slowly over low heat. It will take on a nutty flavor transforming it into an aromatic pool of liquid love!! I mean full on love affair!
To Serve the Spaetzle
Toss the spaetzle noodles in the toasted browned butter before serving.
Let’s talk about Oktoberfest for a minute. For most of my life I thought Oktoberfest was celebrated in October.
But that’s not actually the case.
Oktoberfest is held annually on the grounds of Theresienwiese in Munich Germany. It traditionally runs for the last two weeks of September, ending very early in October.
While the event has been cancelled the past two years due to the pandemic, officials are hopeful that the celebration will take place in 2022. No question, attending this glorious festival one year is on our bucket list!
Nick and I took a German cooking class last fall. We prepared several dishes, paired with various wines and beer. It was a blast and a wonderful way to kick off the autumn season!
This year we shall celebrate with a German-themed feast of our own. Of course this Simple Sage Brown Butter Spaetzle Recipe is a must try.
Here are some other favorite German recipes that are easily prepared at home:
- Sweet & Sour Red Cabbage
- Warm German Potato Salad
- Cucumber-Dill Salad (Gurkensalat)
- Chicken Schnitzel
- Crispy Brussels Sprouts with Bacon
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All my best,
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Simple Sage Browned Butter Spaetzle
- 1 cup flour
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. nutmeg
- 2 Lg. eggs
- 1/4 cup milk
- 3 Tablespoons butter
- 6 fresh sage leaves
- In large bowl, combine the flour, salt, pepper, and nutmeg.
- In another small mixing bowl whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
- Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
- Let the dough rest for 10 – 15 minutes.
- Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
- To form the spaetzle, hold a large holed colander or spaetzle lid over the simmering water and push the dough through the holes with a spatula.
- Do this in batches so you don’t overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
- Drain the spaetzle in a colander and rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
- Add spaetzle and toss to coat, cooking for 1-2 minutes.
- Season with salt & pepper before serving.
- Garnish with crispy sage leaves.