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    You are in: Home / Recipes / Spaetzle in Sage Brown Butter Recipe
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    Spaetzle in Sage Brown Butter

    Spaetzle in Sage Brown Butter. Photo by under12parsecs

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Rita~'s Note:

    This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.

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    Units: US | Metric



    1. 1
      Bring large pot of salted water to boil.
    2. 2
      Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
    3. 3
      Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
    4. 4
      Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
    5. 5
      Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
    6. 6
      Divide among plates.
    7. 7
      Garnish with fresh sage.
    8. 8
      Optional: Sauteed 1 small onion diced in the butter.

    Ratings & Reviews:

    • on June 23, 2011


      This is fabulous! I too was a first time spaetzel maker and made this to go with a pork loin for Father's Day. I was easy to make - the directions are perfect. I cooked the batter in 3 batches. Everybody raved! I've had spaetzel that was gummy and this had a little chew but was also creamy tasting. I'd always heard to make spaetzle with a colander and the only hard part was my smaller colander had too small holes so I used the big one that fits in my tall stockpock - it was a bit unwieldly and it took my DH and I a bit of juggling but it worked great. Now I'm going to be on the lookout for a smaller colander with just the right sized holes for spaetzel! Thanks Rita for another great recipe. Made for ZWT 7 for the food.commandos

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    • on June 17, 2011


      I'd never had, let alone made spaetzel before. I may make it quite often now! DH loves any kind of homemade "noodle" so this was a huge hit. I loved the nutmeg and, of course, brown butter and sage is perfection in my book! Thanks Rita!

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    • on September 28, 2011


      I absolutely love this recipe too! I made half a batch by dividing the measurements in half, except for eggs, butter, and salt. I used 3 egg yolks, 1.5 T butter, and 1 t of salt. I didn't have sage and yellow onions at the time, instead I used terragon and 1 medium shallot. IT WORKS!!!
      I spent 4.5 years in Germany, and this spaetzle recipe brings back happy memories.
      Thanks a million, Rita =D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Spaetzle in Sage Brown Butter

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.4
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 11.1 g
    Cholesterol 136.7 mg
    Sodium 439.8 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 1.4 g
    Sugars 2.5 g
    Protein 8.7 g

    The following items or measurements are not included:

    fresh sage leaves

    fresh sage leaves

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