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Red Pepper Spaetzle in Mustard Cream Sauce with Sausage (Robert Irvine) Recipe

Red Pepper Spaetzle in Mustard Cream Sauce with Sausage (Robert Irvine) Recipe

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Red Pepper Spaetzle in Mustard Cream Sauce with Sausage (Robert Irvine)

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Ingredients:

Serving

1 tbsp grapeseed oil
coriander spiced sausage, recipe follows
1/2 cup water
1/2 cup jarred roasted red peppers
2 tbsp goat cheese
4 tbsp chicken stock
3 cups all-purpose flour
4 eggs
1 tsp minced fresh parsley
1/2 cup cold water
1/2 tsp salt
2 tbsp unsalted butter
1 small shallot, minced
3 tbsp white wine , or chicken stock
1/2 cup heavy cream
1 tsp minced fresh thyme
2 tbsp dijon mustard
salt and freshly ground black pepper
2 tbsp grated gruyere
2 lb pork shoulder (with a good amount of fat), cut into large chunks
pinch caraway seed
pinch ground coriander
2 tbsp fresh oregano
2 tbsp salt
ice cold water
oil
hog casing
special equipment: stand mixer with meat grinder and sausage horn attachments

Directions:

Sauce:
For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
Slice the sausage and serve alongside the spaetzle in cream sauce.
Coriander Spiced Sausage:
Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
Refrigerate the sausage until ready to cook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	977.52 Kcal (4093 kJ)
Calories from fat	371.48 Kcal
		% Daily Value*
Total Fat	41.28g	64%
Cholesterol	367.12mg	122%
Sodium	4184.03mg	174%
Potassium	1101.43mg	23%
Total Carbs	78.92g	26%
Sugars	2.99g	12%
Dietary Fiber	4.57g	18%
Protein	66.61g	133%
Vitamin C	34.1mg	57%
Vitamin A	0.1mg	2%
Iron	12.6mg	70%
Calcium	264.8mg	26%

Amount Per 100 g
Calories	175.82 Kcal (736 kJ)
Calories from fat	66.82 Kcal
		% Daily Value*
Total Fat	7.42g	64%
Cholesterol	66.03mg	122%
Sodium	752.55mg	174%
Potassium	198.11mg	23%
Total Carbs	14.19g	26%
Sugars	0.54g	12%
Dietary Fiber	0.82g	18%
Protein	11.98g	133%
Vitamin C	6.1mg	57%
Iron	2.3mg	70%
Calcium	47.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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