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Home / Recipes / Dinner / Pasta / Authentic German Spaetzle with Mushroom Gravy (Jägerspätzle)

Authentic German Spaetzle with Mushroom Gravy (Jägerspätzle)

1 hr 15 mins
| 85 Comments |
4.85 from 59 votes
Jump to Recipe 01/15/21 | Updated: 01/15/21 | by Nora

You don’t need to travel to Munich to eat this traditional German spaetzle dish called Jägerspätzle! This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting (but simple!) family dinner.

overhead view of white bowl with homemade spaetzle and mushroom gravy

Have you ever made spaetzle before? They are small dumplings made from flour, eggs and milk. and Jaegerspaetzle come with a delicious rich mushroom gravy, perfect for fall and winter! It’s one of my childhood comfort food memories I adore – the same goes for my Crock Pot Beef Stew, my Shepherd’s Pie and my Mashed Potatoes!

Some may know Spaetzle as German noodles. It’s a bit more work than throwing pasta into the waterbut the extra effort is absolutely worth it!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for spaetzle with mushroom gravy with text labels
Ingredients for Spaetzle (left): Flour, eggs, milk, water and salt. Ingredients for Mushroom Gravy (right): Beef broth, butter, onion, garlic, mushrooms, white wine, flour, tomato paste, cream, salt, pepper and dried thyme.

Ingredient notes

For the spaetzle

  • Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
  • Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
  • Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

For the gravy

  • Mushrooms: White or brown button mushrooms are my favorite for the gravy.
  • Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
  • Cream: This is optional for a richer taste.
  • White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.

How to make Jaegerspaetzle

The batter for spaetzle is extremely simple! Flour, salt, milk, water and eggs are all you need to make it. The important part is how to make it:

1. Whisk the flour and salt together in a bowl.

glass bowl with flour and salt

The milk, water and eggs you’ll whisk together in a separate measuring jug.

photo collage to show how to whisk eggs and milk

2. Then pour the egg mixture into the bowl with the flour and salt.

photo o lag to show how to make batter for German spaetzle

Using a cooking spoon (preferably a wooden one with a hole in the middle – but that’s nitpicking here), beat the batter vigorously (in Germany they say you need to break a sweat for goo spaetzle batter, so don’t hold back 😉).

You’ll want the batter to be shiny with small bubbles forming when it rests. When you scoop it up with the wooden spoon, it should “rip off”. The consistency is thick and sticky, like wallpaper paste.

Then, the batter needs to rest for 30 minutes. This is mandatory and cannot be skipped!

3. While the batter rests, you’ll make the gravy. Cook the mushrooms, onion and garlic in butter in a large skillet (mine is a deep 12 inch skillet) until the mushrooms have fully softened and cooked down (this will take some time- 5 to 10 minutes).

photo collage to show how to sauté mushrooms

4. Then, sprinkle the mushrooms with the seasoning and with the flour. Stir very well, then stir in the tomato paste.

photo collage to show how to season sautéed mushrooms

5. Now pour the white wine into the skillet, scraping any browned bits off the bottom of the pot. Cook down the wine over medium-high heat, until the mushrooms look glossy.

photo collage to show how to deglaze a pan for mushroom gravy

Then, stir in the beef broth. Now you’ll need to bring the gravy to a boil, then reduce the heat to a simmer and cook the gravy until it has thickened. This will take around 10 minutes – you can’t rush it or the flavor won’t be as rich! But you can cook the spaetzle as the gravy simmers.

6. To cook the spaetzle, bring a large pot of water to a boil. Salt it well (like pasta water), then reduce the heat to a good simmer. The water shouldn’t be boiling like crazy, but you still want it bubbling.

Place a large wooden chopping board over the pot and scrape about ½ cup of batter onto the board. Using a blunt knife, scrape bits of batter into the simmering water. It helps to dip the knife into the boiling water from time to time to keep the batter from sticking.

photo collage to show how to make German spaetzle

Simmer the spaetzle until they come to the surface. If they stick to the bottom of the pot, gently release them. Remove the spaetzle with a slotted spoon and place them in a buttered dish to keep warm.

Continue until all of the batter has been used.

7. To finish the gravy, stir in a few tablespoons of cream.

photo collage to show how to finish mushroom gravy

Then serve the gravy over the spaetzle!

two white bowls with jaegerapetzle

Recipe tips

Beating the batter

The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.

You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

Batter thickness

This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.

To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.

If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

Resting

Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

Spaetzle press

Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.

There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through).

Work in batches

Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup.

Cooking temperature

Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

close up photo of spaetzle with mushroom gravy in a white bowl

Serving suggestions

We usually have this by itself as a meat free main, but also enjoy it with a protein.

You can add pork chops, bratwurst, baked chicken thighs or even a Bacon Wrapped Meatloaf here.

But you can also leave out the mushroom gravy, and serve the spätzle with something like Instant Pot Sour Cream Pork Chops or these brats and onion gravy!

More German recipes

My recipe was handed down to me by my Bavarian grandmother, so it’s 100% authentic. Here are some more tasty German recipes I received from her

  • Cinnamon Sugar Apple Fritter Recipe
  • Homemade German Soft Pretzels
  • Pork Roast and Sauerkraut
  • German Plum Cake

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of white bowl with homemade spaetzle and mushroom gravy
Save Recipe Saved!

Authentic German Spaetzle with Mushroom Sauce

Get ready for Oktoberfest with this comforting german fall dish of small dumplings with a delicious and classic mushroom sauce called Jägerspätzle!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.85 from 59 votes
Print Add Review

Recipe details

Prep 45 mins
Cook 30 mins
Total 1 hr 15 mins
Servings 4 servings
Difficulty Medium

Equipment

  • Medium Mixing Bowl
  • Spaetzle Maker
  • Large Pot
  • Large Skillet

Ingredients
 

For the Spaetzle

  • 2 ½ cups flour
  • ½ teaspoon salt
  • ⅓ cup water
  • ⅓ cup milk
  • 3 eggs

For the gravy

  • 4 tablespoons butter divided
  • ¼ cup finely chopped onion
  • 2 cloves garlic minced
  • 1 pound button mushrooms sliced
  • ½ teaspoon dried thyme
  • salt & pepper to taste
  • 1 tablespoon flour
  • ½ tablespoon tomato paste
  • ¼ cup white wine OR more broth
  • 2 cups beef broth
  • 2 tablespoons heavy cream optional

Instructions
 

To make the Spaetzle

  • In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
  • Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
  • When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place ½ cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
  • Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.

To make the gravy

  • While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened – about 5-10 minutes.
  • Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
  • Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
  • Serve the finished gravy over the finished spaetzle.
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Notes

Ingredient notes

For the spaetzle
  • Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
  • Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
  • Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.
For the gravy
  • Mushrooms: White or brown button mushrooms are my favorite for the gravy.
  • Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
  • Cream: This is optional for a richer taste.
  • White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.

Recipe tips

Beating the batter
The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.
Batter thickness
This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.
Resting
Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.
Spaetzle press
Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through).
Work in batches
Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup.
Cooking temperature
Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 69gProtein: 19gFat: 19gSaturated Fat: 11gCholesterol: 165mgSodium: 921mgPotassium: 627mgFiber: 3gSugar: 4gVitamin A: 702IUVitamin C: 4mgCalcium: 75mgIron: 5mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: German

Recipe first published in 2014. Updated on 01/15/2021 with new photos, better instructions, more tips and a better gravy recipe!

More mushroom recipes

  • Crockpot Beef Tips and Mushroom Gravy
  • Instant Pot Mushroom Risotto
  • Mushroom Sauce from Scratch
  • Homemade Salisbury Steak

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Dave Sparks says

    December 07, 2020 at 1:02 am

    5 stars
    The Spätzle was kick ass, we pared it with some chicken breasts
    I felt like I was in Germany enjoying dinner
    Thank you

    Reply
    • Nora says

      December 08, 2020 at 8:49 pm

      I’m so glad to hear this, Dave!

      Reply
  2. Tari P. says

    October 12, 2020 at 5:22 am

    5 stars
    I can’t wait to try this. In my family we make knoepfle and it’s an actual dough that we roll out and cut into tiny squares with a pizza cutter. Then boil with a potato in the boiling water (for the starch) then pan fry with lots of butter & onions. We serve with sour kraut and ring bologna or put the knoepfles in chicken soup instead of noodles. You method looks easier & faster than ours! Definitely going to try it!
    Thanks!

    Reply
  3. Ed Minnich says

    September 07, 2020 at 8:18 pm

    Wunderbar! Thank you for mentioning the spatzle board. That’s how my grandmother made hers. She also had an oiled maple board that she would drag down the oak spatzle board over the dough to create the little spatzle curls. I can’t wait to try your sauce.

    Reply
  4. Laura Stanley says

    July 21, 2020 at 5:29 am

    5 stars
    Made this tonight, it was delicious! Glad I’d read the comments about having to add more liquid to the batter and frying the spaetzle in butter. Not a quick and easy dinner option, but will make again. Thanks!

    Reply
  5. Carol Weber says

    December 03, 2019 at 3:49 pm

    I’m planning to make this on Sunday, and one of the comments has me wondering: instead of buying a spaetzle maker, could I actually use a ricer? I have one of those… 🙂 Thanks!

    Reply
    • Nora Rusev says

      December 06, 2019 at 9:53 am

      Carol, sorry I’m a little late with my reply! I have researched this and I see people using a ricer, but some of them say their spaetzle turn into one big blob. I’ve also seen people using a colander to press the batter/dough through. Or you could just spoon about 1/4 cup of the batter at a time on a chopping board (it’s thick enough to not run off by itself) and scrape slivers of it into a pot of boiling water. Hope that helps!

      Reply
      • Carol Weber says

        December 08, 2019 at 4:31 am

        I’ll report back after my son and I make this tomorrow, and let you know if the ricer worked or not. 🙂

        Reply
  6. Kathy says

    September 07, 2019 at 11:32 pm

    The spätzle in your photos looks like it’s been fried a bit but I don’t see that step in the instructions? Do you suggest a light frying?

    Reply
    • Nora says

      September 08, 2019 at 7:28 am

      Hi Kathy, you are right! I recently updated this post to make it more helpful, and I totally missed including this bit. It’s entirely optional to pan-fry the spaetzle a little after cooking them. My husband prefers them that way, so I often do it, but we never did so growing up. Hope that helps!

      Reply
  7. Judith Faulkner says

    September 07, 2019 at 12:18 am

    5 stars
    Made this for a State Fair competition a couple of years ago. Won second place in German foods category, after the competition, one of the judges pulled me aside and said she really lobbied for mine to take first, but a German sweet (don’t remember what) beat me out. She said it was just like her grandmother used to make! I was very proud.

    Reply
    • Rachel B says

      June 10, 2020 at 9:06 pm

      5 stars
      So good!! I did have to add a lot more liquid to the batter initially. But it worked out and tasted amazing.

      In the absence of a spaetzle maker, I found the best substitute to be my husband. Lol! He was taller and more patient, which made the whole thing easier. He tried a colander, a griddle spatula (with holes), and a grater. The grater won.

      10/10 will make again. Or rather, HE will make the dumplings again and I will make the sauce.

      Reply
    • Rachel B says

      June 10, 2020 at 9:08 pm

      5 stars
      Also, I absolutely chose this recipe based on the review treat it won at the fair. When debating which recipe to make from the I termed, always go with the one that won a ribbon. Thanks, Judith!

      Reply
    • Nora says

      June 12, 2020 at 9:16 pm

      Judith, ack, I only just noticed your comment. But that makes me very proud, too! Thank you so much for sharing.

      Reply
  8. Kaye Denzel says

    July 23, 2019 at 7:33 pm

    We loved this recipe! I modified it a bit for ingredients I had in stock. I used Beefy Mushroom Soup and one can of water, Marsala wine, and sour cream, in place of some ingredients. I added a bit of Worcestershire sauce. We had leftover brisket from a bbq and I added that to the sauce. I also had to thin the Spatzle down with more milk.
    This is a keeper for us! Loved it so much!

    Reply
    • Nora says

      July 23, 2019 at 11:14 pm

      Glad to hear it, Kaye! And thanks for sharing your tips and modifications – sounds so delicious!

      Reply
  9. Nan Rosenberg says

    September 15, 2018 at 6:20 pm

    Hi Nora, I always make kaese spatzle, but this time I would like to
    try your Jagerspatzle sauce. For the cream, do you use heavy/whipping
    cream or light cream? Thank you!

    Reply
    • Nora says

      September 19, 2018 at 1:57 pm

      Hi Nan, I use heavy whipping cream! Hope that helps 🙂

      Reply
      • Nan says

        September 20, 2018 at 3:45 am

        Thanks, Nora! That’s what I thought.

        Reply
  10. Andrea says

    May 14, 2018 at 12:22 am

    5 stars
    This recipe was delicious but the spaetzle were a pain to make. I started with a box grater but that didn’t work well at all. What finally what worked the best was doing very small batches of dough at a time through a slotted spoon, pressing and scraping with a small metal spoon. I made the mushroom sauce first and let it simmer while I cooked the dough, otherwise it would have been hard not to burn or overcook something (or myself!). Everyone in my family loved it! Given the richness between the butter and the cream, and the time involved in making the spaetzle, this won’t be on the regular rotation for me, but I’ll definitely be making it again!

    Reply
    • Nora says

      May 19, 2018 at 10:31 am

      Hi Andrea, I know, it’s definitely not a quick and easy weeknight dinner 🙈 I’m glad you enjoyed it though. Thank you so much for tackling this big recipe and for trusting me with your time. I appreciate your feedback so much!

      Reply
  11. Rose says

    November 27, 2017 at 12:17 am

    This is so delicious as written!!! Thank you for a great recipe. Tried to give it 5 stars, but it would not let me…

    Reply
    • Nora says

      November 27, 2017 at 8:31 pm

      I’m very glad you enjoyed the recipe, Rose! I don’t know why the rating wouldn’t work, I’ll look into it – thank you for letting me know. And thank you even more for taking the time to review the recipe – I appreciate it so much.

      Reply
  12. Patty says

    October 22, 2017 at 1:52 pm

    3 stars
    I couldn’t wait to make this recipe. The sauce was wonderful but the batter was more like a sticky dough.i read thru most of the comments but didn’t get to this last one which would have been a great help. I will try again but add more liquid next time.

    Reply
    • Nora says

      October 23, 2017 at 9:57 pm

      Hi Patty – I am so sorry for your experience. I’ll add a note to the recipe so it doesn’t happen again! I’m very glad you enjoyed the sauce, though. For future reference: It still works if the batter is a little thick and more like a dough. It will be more on the Gnocchi-side, but just as delicious.

      Reply
  13. Rachael says

    October 07, 2017 at 2:32 am

    Made this tonight and found there was nowhere near enough liquid to make this a batter. Is 3 eggs and 2/3 cup of liquid really all you use? I ended up adding at least double the milk and water to get the proper consistency.

    Reply
    • Nora says

      October 08, 2017 at 6:08 pm

      Hi Rachael, I’m sorry the recipe didn’t work out for you! It’s definitely how I make them, and I just checked with a few German, Austrian and Swiss recipe sources and some actually have even less liquid. I think it comes down to different flour types, different size eggs and that it’s a very forgiving recipe and works from a lose dough consistency up to a thick batter. Glad you added more liquid until it worked for you!

      Reply
  14. Martin says

    September 23, 2017 at 11:12 pm

    Hi,
    I followed the recipe for your Spaetzle and had more like a dough and not batter. Any ideas?

    Reply
    • Nora says

      October 08, 2017 at 6:09 pm

      Hi Martin, I’m sorry the recipe didn’t work out for you! I think it comes down to different flour types, different size eggs and that it’s a very forgiving recipe and works from a lose dough consistency up to a thick batter. Did you end up adding more liquid or did you manage to make the spätzle in any other way?

      Reply
  15. Jen says

    February 28, 2017 at 10:01 pm

    5 stars
    My family absolutely loves this recipe! We had it for the second time last night. I make my own spätzle from a recipe I found years ago, but your sauce is perfect. I’ve used beef broth both times and it’s absolutely delicious. Thank you! (Also, your photography is beautiful!)

    Reply
    • Nora says

      March 01, 2017 at 9:34 pm

      Thank you, Jen. That’s such a sweet comment! I’m so happy you and your family enjoy the recipe – that’s my main goal after all: Helping families enjoy mealtime together. Thanks once again, you made my day! xx Nora

      Reply
  16. Lori says

    January 25, 2016 at 3:20 pm

    This looks delicious!! What broth do you use, beef?

    Reply
    • Nora says

      January 26, 2016 at 10:51 am

      I used chicken, but you can use whatever you have on hand, Lori. Even vegetable broth works!

      Reply
  17. Robert says

    January 02, 2016 at 12:48 am

    Looks amazing! I am wondering what type of broth you suggest using or if it even matters? Chicken, Beef, Veg?

    Reply
    • Nora says

      January 03, 2016 at 8:39 am

      Hi Robert, thanks for asking! Chicken or beef broth are both fine. But if vegetable broth is what you have on hand, that works just as well! Please don’t hesitate to ask more questions. Have a nice day!

      Reply
  18. Wendy says

    September 13, 2015 at 7:06 pm

    Hi, so this recipe looks yummy & I definitely want to try it!! My question is though, what kind of broth is to be used? You don’t state if it’s beef, chicken, vegetable? ?
    Thanks hope to hear back soon & have a lovely day!!!

    Reply
    • Nora says

      September 14, 2015 at 12:11 pm

      Hi Wendy, I used chicken broth. I’m sure you could use whatever you have on hand though! Have fun cooking 🙂

      Reply
  19. Michelle Evans says

    January 09, 2015 at 8:03 am

    Hello..
    This looks like it would go perfectly with my Sauerbraten. My husband and I share the same nationalities (Irish,Welsh, and German. His Mother gave him something I don’t have in the bloodline though..Scottish ), but we mainly have home cooked German food in our home than anything else. He says he has to have his sauerkraut! I will definitely cook this! Thank you so much for the post. Your blog page is beautiful! Cheers and take care!

    Reply
    • Nora says

      January 09, 2015 at 2:03 pm

      Wow, that’s quite a mix of nationalities you got going on! I can only agree about the sauerkraut – nothing better to eat during the colder months! Thanks so much for sharing Michelle!

      Reply
  20. AnnaDiaries says

    October 26, 2014 at 8:57 am

    Well now.. As a real German, I can say, that they don’t look half bad. You do need a Spätzlepress in order to get them looking like real german Spätzle. And actually. As many trips as I have taken to Bavaria (oh yes, it is pretty, even though it techincally isn’t quite Germany… But let’s not get into politics here 😉 ) I have never seen Jägerspätzle. I have seen Jägerschnitzel, which is a normal Wiener Schnitzel, maybe a bit smaller in size, since those are huge in actuallity and I have seen Veggie or Käsespätzle. Käsespätzle are the best if you have just climbed up a mountain in the alps and you find this cute little Alm Hut up there and can relax before heading back down.
    Now… If my hubby would eat mushrooms… And if my daughter would… I would try this. But they don’t… Talk about disappointing right?
    I am so glad that you made Spätzle from scratch. It’s so much better. And a great arm workout. Have you noticed that? lol

    I will keep an eye on your blog for sure. Trying out your apple fritters today since my daughter saw me scrolling through here and screamed: I WANT THAT. So yeah… Making apple jelly isnt enough for the day I guess 🙂

    Take care
    Anna
    http://www.the-anna-diaries.de

    Reply
    • Nora says

      October 26, 2014 at 9:26 am

      Yes, true about the Spätzlepress! But I thought it’s probably not an everyday item in households all around the world 🙂 Really? No Jägerspätzle? Huh, I guess I’ve always known that my family is a bunch of Bavarian weirdos 🙂 Käsespätzle are great too! And about the arm workout… I’m glad I didn’t have to feed an army 😀

      Oh that’s so sad, mushrooms are the best! But the apple fritters are great too, your daughter knows good food 😉 Let me know how they turn out!

      Reply
      • AnnaDiaries says

        October 26, 2014 at 9:38 am

        If I can manage to make them taste good, they’ll end up on my blog sooner or later. Once I am done with the days and days of event coverage o.O How did my blog turn into an Eventblog, when it used to be a food blog? I have NO clue how that happened lol Anyways… Watch out: In November there will be some kind of apples on my blog haha

        And true, you don’t NEED a Spätzle press every day… I still have one. Used it once so far. But its so much easier. My poor arms were killing me after beating that dough for about 20 minutes. Those bubble fluffyness is not easily achieved lol

        Reply
        • Chris Mumaw says

          June 14, 2017 at 3:51 pm

          I have used my spaetzle press (spaezle schwab) for 40 years now. My kids loved spaezle and we made it often. I lived in Germany for 6 years in my younger days. It also works great for mashed potatoes too! (It’s like the potato ricer my grandma always used.) Best cooking utensil I ever had! schwab

          Reply
  21. Katrina @ Warm Vanilla Sugar says

    October 14, 2014 at 7:44 am

    Oh man, I would gobble this up in a few seconds!! What an awesome recipe 🙂

    Reply
    • Nora says

      October 14, 2014 at 5:48 pm

      Thank you Katrina!

      Reply
  22. Ashley says

    October 13, 2014 at 2:13 am

    I’ve never made spätzle before at home but I’ve always wanted to give it a try. This looks delicious!

    Reply
    • Nora says

      October 13, 2014 at 2:07 pm

      Thank you Ashley! They can be a little tricky the first time you make them! Just make sure you really let the batter rest for 30 minutes and don’t use too much batter per batch. Let me now what you think if you get around to making them 🙂

      Reply
  23. Thalia @ butter and brioche says

    October 13, 2014 at 1:49 am

    This oktoberfest inspired dish looks SO delicious Nora! The spatzle dumplings definitely take me back to when I was travelling through Germany and Austria. Your photography of it is incredible too!

    Reply
    • Nora says

      October 13, 2014 at 2:05 pm

      Thank you so much Thalia!

      Reply
  24. Sönne says

    October 12, 2014 at 1:40 pm

    Great recipe! 🙂 As a German I’m thrilled to see Spätzle taking over the world. 😉 The method you used is usually used to make Knöpfle (“little buttons”), which are exactly like Spätzle, only shorter. Both are more on the pasta side, wouldn’t call them dumplings, although Knöpfle certainly look like small ones. But this might just be my German preciseness speaking. 😉 I’ll be posting a Spätzle recipe soon on my blog. But I cannot wait to try your Jägersoße – it really sounds super delicious. Thank you for sharing!

    Reply
    • Nora says

      October 12, 2014 at 1:58 pm

      Thanks for your insight on Spätzle vs Knöpfle 🙂 I absolutely didn’t know how to translate “Spätzle” to English so I just checked what Wikipedia says and they call it some sort of a dumpling – I just went with that 😉 Love the name of your blog!

      Reply
  25. Jess says

    October 11, 2014 at 11:29 pm

    I went to an Oktober fest party last weekend and they made something similar to this. I’ve been thinking about it all week, wishing I knew what it even was! Thank you so much for sharing, I think this will be dinner!

    Reply
    • Nora says

      October 12, 2014 at 12:56 pm

      I hope you like it Jess!

      Reply
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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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