Spätzle are actually dumplings (halusky) that we find in the menus of German-speaking nations. They are not only very popular as a side dish to meat with sauce, but also as a separate dish when mixed with cheese, bacon and other tasty ingredients.
recipe,photo-recipe,onion,bacon,all-purpose flour / plain flour,beer cheese,Pasta,Seasonal recipes
No. of servings
Clean the onion and cut it fine. Cut the bacon into small cubes. Warm fat in a pan and fry the bacon and onion for about 10 minutes, stir from time to time.
Put flour into a bowl, add eggs, a pinch of nutmeg, salt and water. Make smooth semi-liquid dough.
Cook for about 5-6 minutes until Spätzle appear to the surface.
Then drain them and rinse on the strainer quickly with cold water. Let them drip and return to the pot in which you cooked them, cover.
beer cheese 6.25 oz (180 g)
Cut the cheese into cubes and add it to the onion and bacon.
Stir cooking on low heat until the cheese melts. At this stage of preparation, we recommend to switch the cooker hood on, beer cheese has a strong smell when melted.
Mix the contents of the pan with the dumplings and mix everything well.
Serve with fresh chopped parsley and a glass of chilled beer.