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Sausage Bake
(6 Votes)
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- SERVES
- 6
- COOK TIME
- 24 Min
Heat up your Oktoberfest celebrations with Sausage Bake. It's a meaty delight your guests are sure to love!
What You'll Need
- 3 cups all-purpose flour (see Option)
- 2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons dried dill or mixed herbs (like dried chives, parsley, and basil)
- 4 eggs, beaten
- 1 3/4 cups milk
- 2 tablespoons butter
- 1 medium-sized onion, coarsely chopped
- 1 pound kielbasa or other smoked sausage, cut into 1/2-inch angled slices
- 1 cup (4 ounces) shredded Swiss cheese
What to Do
- In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dill. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth.
- Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rolling boil over high heat.
- Over the pot, with a wide, slotted spoon, scoop out a spoonful of batter and shake lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle. When the spaetzle float to the top, remove them with a clean slotted spoon, and drain on paper towels; repeat until no batter remains. Place spaetzle in a 9- x 13-inch baking dish and set aside.
- Preheat oven to 350 degrees F. In a skillet, melt butter over medium heat; add onion, and saute 7 to 8 minutes, or until soft and golden. Add kielbasa to skillet and saute 2 to 3 minutes.
- Spoon kielbasa mixture over spaetzle and sprinkle with Swiss cheese. Bake 15 to 17 minutes, or until heated through and cheese is melted.
Option
If you prefer not to make your own spaetzle, you can cook packaged dried spaetzle according to its directions, place it in a baking dish as above, and proceed with Step 4.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 545
- Calories from Fat 188
- Total Fat 21g 32 %
- Saturated Fat 9.7g 49 %
- Trans Fat 0.2g 0 %
- Protein 30g 61 %
- Amount Per Serving % Daily Value *
- Cholesterol 197mg 66 %
- Sodium 1,603mg 67 %
- Total Carbohydrates 59g 20 %
- Dietary Fiber 3.5g 14 %
- Sugars 6.3g 0 %
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annie123 2692533
Dec 10, 2018
I make this a lot but totally in a skillet and I use cream with a smidge of chicken bouillon no cheese. I usually use frozen spaetzle. Its with the kneophla dough.
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Rnbowgrl
Oct 21, 2018
It's been so long since I've had spaetzle...but I do remember how much I enjoyed it being served with a beefy mushroom sauce that always made me think of beef stroganoff. I've never had it with cheese before, but Swiss is definitely a great way to go and when you pair it with sausage it's no doubt a good thing in my world. The spaetzle would be amazing in chicken soup too!
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toniretman 5006408
May 29, 2014
searched a couple different stores for spaetzle, but couldn't find any. Just tried to make this and I don't care for it. It reminds me of a soggy noodle
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joycebarta 5674852
Sep 21, 2012
this has been a family favorite for years but not with the swiss cheese - I add a couple cups of saurkraut to this. a football favorite for us.
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Test Kitchen
Sep 19, 2011
Thanks for catching that! We've now updated the recipe with the correct instructions.
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carey7511
Sep 16, 2011
What temperature do you bake the Sausage Bake?
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