Frying pan with spatzle and sausages

From the series: “What does the hungry man do? "': d After a day at work where I served coffee and a banana, I found at home a bowl of boiled spatzle noodles and some fresh sausages. In a maximum of a quarter of an hour, the appetizing dinner was ready with minimal effort.

  • 300 gr boiled spatzle noodles
  • 300 gr fresh sausages [spicy and Bavarian]
  • 150 gr case of grated mozzarella
  • 50 ml olive oil
  • 10 cherry tomatoes
  • 1 green hot pepper
  • 1 clove of green garlic
  • 1 hand leafed basil
  • salt- optional

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Spatzle and sausage pan:

  1. I quickly boiled the sausages - using boiling water from the kettle.

  2. I cut the sausages into slices, diagonally.

  3. I sliced ​​the green garlic.

    I washed the tomatoes and cut them in half.

  4. In a non-stick pan I put olive oil and browned the sausages.

  5. I chopped half of the basil and put it over the sausages.

  6. I added the green garlic and the noodles. I left it to fry for 2-3 minutes.

  7. Put the cherry tomatoes and mix carefully so that they do not crush.

  8. At the end, decorate with slices of hot peppers, basil leaves.

  9. Serve hot with grated mozzarella.

  10. Good appetite !!!

Tips sites


If you have to boil or scald, use boiling water quickly with the help of the kettle - a trick from Jamie Oliver.


There was no need for salting, the boiled noodles and sausages contained enough salt.


The basil leaves for decoration are added at the last moment on the hot preparation - they quickly change their color.

We prepare the dough for cakes in a pan with cheese and green onions

Modeling and baking Pan cakes with cheese and green onions

You can also find more recipes for pan cakes on bucătăraș.ro.

The German lemon set with walnut and sausage recipes

This German lemon stew recipe is often referred to as Linsen, Spaetzle Saiten . This is a classic Swabian recipe. Not only can you find Lentil Stew, Spaetzle and Saiten on many menus in southwestern Germany, it's easy to make at home.

You can buy Spaetzle in many grocery stores nowadays, but make sure you make a thick-flavored lentil toilet with flour, flavored with vinegar.

Spaetzle is small noodles made with eggs and flour. See step-by-step instructions here.

Saiten, also known as Wiener Würstchen or Frankfurter Würstel, is a Brühwurst thin, thin or sausage that is cooked in broth or water immediately after filling . It can be pork, a mixture of pork and beef or just beef (such as kosher warm dogs). It contains spices, nitrates and salt. You can also choose dogs WARM or Knackwurst to complete this table.

Sausages with pan-fried vegetables

Sausages with pan-fried vegetables from: sausages, peppers, onions, garlic, meat juice, water, tomato sauce, cherry tomatoes, sunflower oil, salt, pepper and sugar.


  • 8 raw sausages
  • one yellow, one red and one green pepper
  • a white onion
  • 2 cloves of garlic
  • 250 ml meat juice
  • 100 ml water
  • 2 tablespoons tomato sauce
  • 250 g cherry tomatoes
  • 2 tablespoons sunflower oil
  • salt
  • ground pepper
  • a teaspoon of sugar

Method of preparation:

Wash the peppers, remove the seeds and cut them into medium pieces. Peel and chop the onions, while the garlic, once cleaned, leaves it whole. Wash the tomatoes. Heat the oil and fry the onions in it. Put the peppers and simmer for about 10 minutes. Always mix.

Add the garlic and pour the juice and water on top, bring to a boil, then add the tomato sauce and tomatoes. Add salt, a lot of pepper and sugar, simmer for about 5 minutes, then add the sausages and leave for another 5 minutes.

Sausage packages

Do you remember my chicken sausages? Because it's spring, because I wanted a delicious and quick appetizer, the idea came to me to pack them in rice sheets with some assorted vegetables and to make with them the spring packages! :)) I laugh, because in general I'm not very enthusiastic about fusion trends in the kitchen, but I must confess that I also liked the aperitif a lot. Some very tasty, very fresh spring packages came out and the flavors complemented each other wonderfully. So, if one day you feel in a playful mood and open to the new, these spring packages will not take up too much time, instead they will accentuate your good mood :).

Preparation time: 00:15 hours
Cooking time: 00:10 hours
Total Time: 00:25 hours
Number of servings: 8 servings
Degree of difficulty: small

  • 8 thin, fresh sausages (non-smoked)
  • 8 disc-shaped rice sheets, about 20 cm. diameter
  • 1 red pepper
  • 3 sprigs of green onion
  • 6 moon radish (tomatoes)
  • 1 clove of garlic
  • 1 cm. of freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • frying oil
  • sauce: sweet or spicy ketchup, I used a sweet ketchup sauce, hot sauce, soy sauce, 1 teaspoon of rice vinegar and 1 teaspoon of sugar

Preparation Sausage packages:

1. Fresh sausages are pan-fried or grilled (I chose the grill). As I already said, I chose the chicken sausages (here the recipe for sausages), they fit just as well as the pork sausages, just to be fresh (raw) and non-smoked.

2. The fried sausages are removed on absorbent paper, removing the fat during cooking, and the peppers, green onions and radishes are cut into thin slices (picture 1).

3. Put the finely chopped vegetables in a bowl, add the garlic and ginger given by the finest grater, sesame oil, lime juice, hot sauce, sugar, soy sauce and salt and pepper to taste. The result will be a delicious salad, good to eat as such, not just to pack in packages (picture 2).

Here is the package with rice sheets that I used, the sheets in the package are dry and quite rigid.

4. One at a time, moisten a sheet under a stream of cold water until it becomes malleable, easy to pack, place on a clean kitchen towel and add a sausage and a suitable amount of salad (picture 1).

5. Bring the edges of the wet rice sheet over the filling and roll as tightly as possible, avoiding much air remaining inside (picture 2).

6. The formed packages are placed on a plate without touching each other because they are sticky in this phase (picture 3).

Heat the frying oil (a sunflower or rapeseed vegetable oil, peanuts, etc.) in a pan to a medium to low temperature and fry the packets one at a time, avoiding touching each other or crowding in. pan. Attention, the oil must be abundant, about 3-4 cm. in the frying pan. The packages are fried on all sides until they become golden and crispy.

The packages are removed on absorbent paper and served immediately, warm, with your favorite sauce (I recommend a sweet and sour sauce).

For starters we will boil macaroni in a roomy and tall pot with water and salt and they will boil according to the instructions on the package.

In the meantime, we'll take care of the rest ingredients.

Onion cleaned and finely chopped we will put it to harden in butter and oil heated in a high-walled Teflon pan (because we will use it until the end), until it becomes translucent, then mushrooms cleaned of skin and cut not finely chopped slices (because we want them to be visible in macaroni) we will leave them to harden until they soften along with onions.

We will add tomatoes which were scalded in boiled water ca. 5 minutes, then peeled and finely chopped, letting them boil until reduced fluid from them, until a S.O.S, adding a little along the way boiled macaroni juice, ( thus the sauce will thicken better from the starch left by the pasta).

spice sauce with salt, pepper, dried oregano to taste, then add pieces of sausages which I fried for approx 5 minutes separately in another pan with 1 tablespoon olive oil (because it also leaves fat from them), macaroni drain the juice in a strainer, mixing everything with a spatula.

Sausage macaroni will be served hot on large white plates spread with grated Parmesan cheese on top and finely chopped fresh parsley.

Device for Spätzle or German dumplings & # 8211 press

In Germany, Austria, Hungary and in Transylvania and Banat, the world has a special device for making these Spätzle. It is also used to give potatoes through the press for plum dumplings for example (the sieve with small holes is used). I also bought such a press with several sites and I tried it with Spätzle. Ies perfect! If you don't have one, you can break them with a spoon, as I explained in the recipe for simple flour dumplings. here. Such presses can be found in household goods stores or online here or here.

Another device for flour dumplings is this & # 8211 as a grater. Load up with the dough and slide left-right. It can be bought here.

If you intend to serve Spätzle as a garnish, then you will calculate 1 egg per person. If you serve them as a main course, pulled through a pan with butter and cheese, then you will calculate from 2 eggs / person.

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham

Ingredients Chicken sausages

  • 1 kg. of boneless chicken legs
  • 100 grams of bacon
  • 200 ml. of cold, non-fat chicken soup
  • 18-20 grams of salt
  • 1 teaspoon pepper
  • paprika (1 teaspoon each)
  • 2 cloves of garlic
  • sheep intestines
  • optionally, 2-3 basil branches for another taste

How to prepare chicken sausages, video recipe

Short preparation method (text, printable)

1. Place the sausage mats in a bowl of hot (not hot) water.

2. For the composition of chicken sausages, first cut the chicken into pieces and pass through a meat grinder. Garlic cloves are added through the car, then the bacon.

3. Put all the chopped ingredients in a bowl. Add salt and pepper and knead well (or mix, if you can). Add the cold soup little by little. Beat until the sausage composition becomes more and more viscous.

4. If you want to prepare the 2 variants of chicken sausages proposed, separate the composition in half. In add the paprika, in the rest the chopped basil.

5. Fill the sheep mats with the composition of chicken sausages. Twist the filled mats from place to place, to the desired length. The sausages are pricked with a needle from place to place so that they do not explode during cooking. Let it simmer a little and cook as you like (in a frying pan, stewed, on the grill, etc.). They can be stored in the freezer for up to 6 months.

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