Red Pepper Spaetzle in Mustard Cream Sauce with Sausage

Name: Red Pepper Spaetzle in Mustard Cream Sauce with Sausage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch caraway seed; 3 Tbsps white wine, or chicken stock; 4 Tbsps chicken stock; 2 Tbsps Dijon mustard; 4 eggs; 710 milliliters all-purpose flour; 1 teaspoon minced fresh parsley; 1 teaspoon minced fresh thyme; 2 Tbsps goat cheese; 1 Tbsp grapeseed oil; 1 pinch Pinch ground coriander; 2 Tbsps grated Gruyere; 118 milliliters heavy cream; 4 servings Oil; 2 Tbsps fresh oregano; 907 grams pork shoulder (with a good amount of fat), cut into large chunks; 118 milliliters jarred roasted red peppers; 1 teaspoons salt; 2 Tbsps salt; 4 servings Salt and freshly ground black pepper; 1 small shallot, minced; 2 Tbsps unsalted butter; 118 milliliters water; 118 milliliters cold water; 4 servings Ice cold water; 4 servings Hog casing

Red Pepper Spaetzle in Mustard Cream Sauce with Sausage requires about 1 hour from start to finish. This recipe serves 4. One portion of this dish contains approximately 48g of protein, 54g of fat, and a total of 996 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have salt, oil, salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: stand mixer with meat grinder and sausage horn attachments

Ingredients you will need

Sausage

Meat

Equipment you will use

Meat Grinder

Stand Mixer

For the sausage: In a large skillet, heat the oil over medium-high heat.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Add the sausage and cook until browned on each side, about 5 minutes.

Ingredients you will need

Sausage

Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.

Ingredients you will need

Sausage

Water

Equipment you will use

Frying Pan

For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.

Ingredients you will need

Chicken Stock

Peppers

Cheese

Equipment you will use

Food Processor

In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.

Ingredients you will need

Red Pepper

Parsley

Dough

All Purpose Flour

Water

Egg

Salt

Equipment you will use

Pot

Bowl

Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.

Ingredients you will need

Dough

Water

Equipment you will use

Colander

Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle.

Equipment you will use

Colander

Drain well.

For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Butter

Cream

Sauce

Thyme

Wine

Equipment you will use

Sauce Pan

Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.

Ingredients you will need

Cheese

Sauce

Slice the sausage and serve alongside the spaetzle in cream sauce.

Ingredients you will need

Cream Sauce

Sausage

Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.

Ingredients you will need

Pork Shoulder

Ice

Equipment you will use

Bowl

Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.

Ingredients you will need

Pork Shoulder

Meat

Ice

Equipment you will use

Bowl

Season the pork with caraway, ground coriander, fresh oregano, and salt.

Ingredients you will need

Ground Coriander

Fresh Oregano

Caraway Seeds

Pork

Salt

Mix to combine well.

Cook a small amount of the meat mixture to test for seasoning.

Ingredients you will need

Seasoning

Meat

Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.

Ingredients you will need

Stuffing

Spices

Water

Pork

Salt

Ice

Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.

Ingredients you will need

Sausage

Equipment you will use

Knife