If you enjoy Liverwurst or Liver Dumpling soup, you’ll likely love Liver Spaetzle, known in German as Leberspätzle. This dish is a traditional variation of Spaetzle and is commonly found in Bavaria and Swabia. It is frequently featured in a robust Liver Spaetzle soup or sautéed with onions The recipe for Liver Spaetzle is straightforward to prepare at home and can play a central role … Continue reading Bavarian Leberspätzle (Liver Spaetzle)
I don’t know what possessed me today. Maybe it was the crisp Autumn air, maybe the golden leaves swirling outside—or maybe it was the shiny new Spätzle maker I picked up at a warehouse sale. Whatever it was, I found myself in the kitchen, apron on, ready to try something new: Pumpkin Spätzle, shaped as Knöpfle—those charming little buttons made of dough that are as … Continue reading Delicious Pumpkin Spätzle Recipe for Autumn
Spinach Spätzle is a healthy and wholesome variety on your dinner table that will also delight your guests. A colorful addition to your dinner table! Continue reading Spinach Spätzle, a healthy variety that actually taste good
During a summer holiday in Hallstatt, I tried Käsespätzle, or Käsespatzen as locals called it. Served hot in a rustic pan, the dish featured tender Spätzle noodles layered with grated cheese and topped with golden fried onions. The waiter explained it was typical Austrian comfort food—and I understood why with my first bite. 🧀 Regional Variations Worth Exploring: In Swabia, Käsespätzle are typically made with … Continue reading Austrian Käsespätzle, or Cheese Spaetzle
