German-Brazilian Spätzle with Linguiça Blumenau

Indulge in the flavors of Germany and Brazil with this traditional Spätzle dish, featuring homemade German-style pasta combined with a savory sauce of Linguiça Blumenau sausage and creamy Parmesan cheese. Perfect as a main course for Oktoberfest celebrations or a cozy dinner at home.

Ingredients

Spätzle Dough:
🥚 5 eggs
🧂 Salt
💧 250 ml of water
🌾 500 grams of wheat flour
🌰 Grated nutmeg

Sauce:
🌭 1 Linguiça Blumenau, diced
🧀 250 grams Pomerode Creme de Parmesão Tradicional
🍶 250 grams fresh cream nata
🌿 Finely chopped cheiro verde (chives)
🧀 Grated Parmesan cheese

Instructions

1- Prepare the Ingredients:

• Dice the Linguiça Blumenau.
• Finely chop the cheiro verde (chives).

2- Make the Spätzle Dough:

• In a mixing bowl, combine 5 eggs with a pinch of salt.
• Gradually mix in 250 ml of water.
• Add 500 grams of wheat flour and grated nutmeg.
• Use an Arno Creme Classic hand mixer, or mix by hand, for 10 to 15 minutes until the dough is smooth and elastic.

3- Cook the Spätzle:

• Bring a large pot of salted water to a rolling boil.
• Use a Spätzle maker to push dough into boiling water.
• Cook until Spätzle floats to the surface.
• Remove with a small mesh strainer and transfer to a bowl of ice water.
• Once cooled, drain thoroughly and lightly coat with oil.

4- Make the Sauce:

• In a red Dutch oven, sauté the Linguiça Blumenau until browned.
• Add the Parmesan-flavored processed cheese and fresh cream.
• Stir over low heat until smooth.

5- Combine and Serve:

• In a frying pan, melt a knob of butter.
• Add cooked and drained Spätzle and sauté gently.
• Pour the sauce over the Spätzle, mixing well.
• Stir in the chopped cheiro verde and grated Parmesan.
• Serve immediately, garnishing with additional chives and Parmesan.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Arno Creme Classic hand mixer, Zwilling knife, large pot, red Dutch oven, Spätzle maker, small mesh strainer, frying pan, ladle, silicone spatula

Cooking Tips:

• Ensure the dough is liquid enough to pass through the Spätzle maker.
• Beat the dough well to develop gluten for smooth texture.
• Transfer Spätzle to ice water immediately after cooking to prevent overcooking.
• Refrigerate for up to 3 days or freeze up to 7 days for storage.

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Nelly Passold: https://www.youtube.com/@NellyPassold

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German-Brazilian Spätzle with Linguiça Blumenau