Dairy-Free Spaetzle with Caramelized Onions and Sausage

Ingredients

• 2 cups All-Purpose Flour
• 2 large Egg
• 1/2 cup Plant-Based Milk (e.g., Almond, Soy)
• 1 teaspoon Salt
• 1/4 teaspoon Nutmeg
• about 450 g Smoked Sausage (e.g., Kielbasa), sliced
• 2 large Onions, sliced
• 3 tablespoons Olive Oil
• 1/4 cup Fresh Parsley, chopped
• 2 tablespoons Fresh Chives, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, whisk together the 2 cups of All-Purpose Flour, 2 large Eggs, 1/2 cup Plant-Based Milk, 1 teaspoon Salt, and 1/4 teaspoon Nutmeg until a smooth, thick batter forms. Let the batter rest at room temperature for 15 minutes; this allows the flour to fully hydrate and the gluten to relax, resulting in tender spaetzle.
2. 2While the batter rests, heat the 3 tablespoons of Olive Oil in a 30.48 cm skillet over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 2 large sliced Onions and cook, stirring occasionally, for 20-25 minutes, or until they are deeply golden brown and softened. Transfer the caramelized onions to a separate bowl and set aside.
3. 3Using the same 30.48 cm skillet over medium heat (approximately 162.8-176.7°C / 160-175°C), add the about 450 g of sliced Smoked Sausage. Cook for 5-7 minutes, turning occasionally, until the sausage pieces are nicely browned on all sides and heated through. Remove the sausage from the skillet and set it aside with the onions.
4. 4Fill a large heavy-bottomed pot (at least 6-quart / 6000 ml capacity) with water and bring it to a rolling boil over high heat (100°C / 100°C).
5. 5Once the water is boiling vigorously, carefully press portions of the spaetzle batter through a spaetzle maker or the holes of a large slotted spoon directly into the boiling water. Cook the spaetzle in batches, if necessary, for 2-3 minutes, or until they float to the surface of the water, indicating they are cooked through. Using a slotted spoon, carefully remove the cooked spaetzle from the boiling water and drain them well, placing them directly into the 30.48 cm skillet.
6. 6Return the caramelized 2 large Onions and about 450 g of sliced Smoked Sausage to the 30.48 cm skillet with the cooked spaetzle. Toss gently to combine all ingredients and warm them through together over low heat (approximately 93.33-107.2°C / 95-105°C) for 1-2 minutes.
7. 7Remove the skillet from the heat. Stir in the 1/4 cup of Fresh Parsley, chopped, and the 2 tablespoons of Fresh Chives, chopped. Serve immediately.

Substitutions

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