To be kind, I can say that I am an eclectic European mix when it comes to my genealogy. To be blunt…I’m a mutt.
Amidst this sadly limited mix is a small amount of German which does not present itself often in my culinary adventures, but when it shows up, it’s very loud, proud and vocal. Like most women, I have about 98 browser tabs going in my mind at all times, 30 of which are future recipe ideas. I was prowling for ingredients and ideas at Perrotti’s, when I looked down and saw home made bratwurst and suddenly everything came together for a new recipe and just like Austin Powers in lederhosen, I said JAWOHL BABY…..
This is my new soup. I hope you like it.
8 oz gruyere cheese – grated
2 large bratwurst – removed from casing and crumbled
1.5 pounds ground pork
2 cups of finely chopped kale
1 – 12 oz bottle of beer (separated – keep one cup of beer aside and save the rest for braising the meatballs)
1/2 tsp of paprika
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned breadcrumbs
1 small onion – chopped
3 carrots – peeled and chopped
2 stalks of celery – chopped
1 tbsp coarse mustard
1 32 oz package of beef broth
1 32 oz package of chicken broth
1 tbsp flour
1 cup of milk
3 tbsp finely chopped fresh rosemary
3 tbsp olive oil (1 tbsp for cheese sauce and 2 tbsp for sautéing
1 package of spaetzle (I used Panni)
Remove bratwurst from the casing and crumble well in a large bowl. Add the ground pork, kale, egg and bread crumbs and mix well by hand. Form medium sized meatballs, (it makes about 40 meatballs). Brown in batches with olive until a light crust forms, tossing in the pan so it doesn’t overly brown. Once all meatballs have been browned for about five minutes, add them all to the pan and braise in the remaining beer.
Wipe out pan and saute onions, celery, carrots and rosemary until softened, for about 3-4 minutes
In a heavy pot, combine one tbsp of olive oil, 1 tbsp of flour, 1 tbsp of mustard, 1/2 tsp of salt, 1/2 tsp pepper, 1/2 tsp of paprika. Add cup of beer and stir for about five minutes over low heat. Add the milk and the cheese. Stir constantly until smooth. Add the veggies and the meatballs and the spatzle and simmer for 25 to 30 minutes.
Top with soft pretzels and enjoy!
Magilla rating: 10
Mrs. M rating: 8 or 9 because she doesn’t want me to get a swelled head
Boss: 8 or 9
Mrs. H: 8 or 9
Mom rating: 9
Bearded Mystery Judge: 9
Cook time: 1 hour 10 minutes
Serves: MANY. Seriously. Make this for a crowd
This is also a great way to sneak veggies in for the picky eaters in the crowd.