Schweinwurst Spätzlipfanne

As we sometimes do, my wife and I hankered for some Swiss food the other day. Also, as we sometimes do, we wanted beets. So, we decided to make Rote Beete Spätzli and then build a meal using that as the foundation. To make it happen, we decided to sautee the dumplings with some mushrooms and then top it all off with a Gruyere topped pork sausage patty. Unfortunately, we were unable to find said sausage at the store the day we went….so instead, we picked up some ground pork and added our own seasonings!

Of course, when the meal was ready and plated, I rang our cowbell to announce that it was time to eat!

Time: 60 Minutes (plus time to boil beets for your Spätzli)

Ingredients:

  • Spätzli (Try our basic Spätzli or Rote Beete Spätzli Recipes)
  • Ground Pork
  • Mustard Seed
  • Mustard Powder
  • Salt
  • Allspice
  • Caraway Seed
  • White Pepper
  • Garlic Powder (or minced garlic)
  • Nutmeg
  • Cheese of your choice. We used Gruyere, but Emmentaler or Raclette would be great as well.
  • Any veggies you’d like to cook in. We used mushrooms.

Method:

  • Put your pork in a bowl, and add your spices. Mix all around together, and allow to sit while you cut your vegetables and/or make your Spätzli.
  • When your Spätzli is ready, heat up two pans with some butter.
  • When the butter is hot in both pans, form your sausage into patties, and put it in one of your pans. Cook for about 5 minutes.
  • While your sausage cooks on one side, add your veggies to the other pan, and sautee.
  • After 5 minutes, flip your sausage patties, and cook for another 5 mins on the other side. Add your cheese atop to melt.
  • While your sausage cooks on the other side, add your Spätzli to your veggie pan, and sautee (adding more butter as needed).
  • When your Spätzli is hot your sausage is fully cooked through (165 degrees F on a digital read thermometer), and your cheese is melted, you’re ready!
  • Plate, devour, and enjoy!

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