Kielbasa with Spaetzle

Recipe by _Pixie_
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Fill a large pot with water and add the garlic.
  • Bring to a rolling boil.
  • Add the chard and cook for 2 minutes.
  • Drain, set the garlic and chard to one side.
  • Combine, flour, thyme, baking powder, salt and pepper.
  • Mince the garlic extremely finely or press through a press.
  • Whisk the eggs and add garlic, milk and 3/4 c water.
  • Add the flour stiring until just mixed.
  • In a large pot, boil 4 qts water and add bouillon cube.
  • Bring to a rolling boil.
  • In batches, spoon some of the dough into a collander over the pot of boiling liquid.
  • Press the dough with a wooden spoon or a spatula to make to go through the holes in the collander and into the boiling liquid.
  • Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
  • Make sure to allow extra liquid to drain.
  • Make batches until all the dough is used.
  • Mix the parsley with the spaetzle and keep warm.
  • In a large nonstick pan, cook the kielbasa on a medium high heat.
  • Cook for approx 4 minutes until browned on both sides.
  • Remove.
  • Add the carrots to the pan and cook until tender 2-4 minutes.
  • Put the chard and the kielbasa back in the pan and heat while stirring until hot.
  • Put the spaetzle on a serving dish and top with the hot kielbasa mixture.
  • Serve with beer (if desired).