Spaetzle With Bratwurst Sweet Potatoes (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons unsalted butter
02 -
1 sweet yellow onion, thinly sliced
03 -
Pinch of granulated sugar
04 -
1 medium sweet potato, cut into 2.5 cm cubes
05 -
1 tablespoon extra-virgin olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
340 g bratwurst links (approximately 3–4 links, size dependent)
09 -
5 cups cooked spaetzle (homemade or store-bought)
10 -
180 g grated Havarti cheese
11 -
180 g grated Gruyère cheese
12 -
Fresh sage, finely chopped, for garnish
# Instructions:
01 -
Melt butter in a large skillet over medium-low heat. Add sliced onions and a pinch of sugar, stirring to coat. Cook, stirring every 5–8 minutes, until deep golden and caramelized, about 30–40 minutes.
02 -
Preheat the oven to 220°C. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender.
03 -
Cut the bratwurst lengthwise and remove the filling from the casing. Cook the sausage over medium heat, breaking it up with a spoon, until fully browned and cooked through, 10–15 minutes. Transfer the crumbled bratwurst to a plate lined with paper towels.
04 -
Reduce oven temperature to 200°C. Grease a 23 x 33 cm baking dish or a 30 cm cast-iron skillet. Layer half the cooked spaetzle in the dish, followed by half each of the grated Havarti, Gruyère, bratwurst, sweet potatoes, and caramelized onions. Repeat the layering with the remaining ingredients.
05 -
Bake in the centre of the oven for 15–20 minutes, or until the cheese has melted and the top is lightly golden. Finish with plenty of chopped fresh sage before serving.
# Notes:
01 -
Caramelizing onions slowly draws out their natural sweetness and creates depth of flavor.
02 -
For best results, use freshly cooked spaetzle, though quality store-bought options work well.