Hey there, tip from a german viewer here, another good and easy way to make Spätzle is put the batter in a potato press. That way you get longer spätzle, which is the more common version today instead of the "Nockerl" short version you guys did.
Today we're tackling a recipe request from Dave Days, who asked us to make a German Burrito! We got our thinking caps on and came up with this tasty combination of German flavours wrapped up with Mexican style! #recipes #burrito #german
it's really sweet how you say Spätzle ^^ Normally you would spell it "shpaezl-è", but you guys spell it so cute, that I just forgot nearly how to pronounce correctly 😂😂😂 anyhow, great recipe and maybe at the next "Bundesliga-match" I Server it as a dish ;)
+Raul Alfonso Tejada Of course today you can eat it all over the country, but here in Germany we consider it as a typical "swabian" (region around Stuttgart and the black forest) dish! "Spätzle" is really swabian dialect ;)
here in swabia we use a wooden board called "Spätzlesbrett" if we don't have the machine (=Spätzleshobel) you talked about. you have to smear some dough on the end of the board, hold that over the cooking water and scrape the spätzle into the water with a knife. its tricky at first but has much more style than pressing it through those holes... oh and you have to use way more eggs. Like 10 eggs on 500 g of flour. so the spätzle aren't that pale. most of the time you don't need water than. if needed use bubbled water to make the spätzle extra fluffy.
Spätzle are really good if you make them in bigger batches, layer them with grated cheese, Emmentaler, in a hot bowl to keep them warm and serve them with fried Onions and just Salt and black Pepper. That's Kässpätzle.
Well, my grandmother (Schwäbin) taught me Spätzle quite differently - a lot more eggs, no butter and no water and you beat the dough with a wooden spoon (a whisk would probably break in her version of the dough... ^_~) - they have an intense yellow colour and where she is from you use a press (similar to a potato press) to push the dough into the boiling water - it is SO hard, because the dough is extremly dense and sticky, but at least to me these taste like heaven...
all these ingredients are bavarian. still german but only a small part of german food culture. + what you made there are not spätzle but knöpfle. esentially the same but a diffrent shape. spätzle are made with a cutting board and thus are longer.
my cut spätzle still turn out pretty short, the knöpfle (German: small buttons) are even smaller, literally like buttons. But then our family adapted different methods from moving all over (plus a few Austrian and Elsass (Alsace) parts mixed in), maybe that's why
As I like to cook a lot and am one eighth German, I really like making variations of German foods. I like your way of fermenting the cabbage to make sauerkraut in a couple of minutes. The way you make Spätzle in a colander is quite effective. And I adore how amazing that burrito must taste.
Spätzle is quite a simple dish so you've actually nailed it, but usually they stay at the bottom of the pot for a short time and as soon as they rise to the surface they're done. Definitely an amazing video, greetings from an actual german person. I hope you'll do some more german dishes in the future
Right? Because seriously, that's actually mostly from, er, "Bayern" ( I don't know the english name) For example, I live at the "Ostsee" (once again, no clue what that's in english) so traditional food round here is mostly fish and other seafood
Just wanted to say that you guys are fantastic! Thanks to your channel I began cooking for my family and friends. Keep the videos coming, would love to see your take on Donburi.
Great idea for the colander to make the spatzle! One other way to do quick sauerkraut that my family (Czech immigrants) uses is sautéing the cabbage with onions and then just before its done adding vinegar and a bit of sugar! It's my go to recipe when I am craving a taste of home!
oh my goodness, now i have to go on a binge of german food recipes. that looks like such fun! My husband loves german food, so maybe I can make this as a nice surprise for him
I lovee how Spaetzle is something so normal and random in Switzerland and Germany and you've never even cooked or heard of it. I've also seen people put the spaetzle paste/dough on a plastic board and then portion it with one of those spatula thingies..But it's definetly easier the way you do it.
austrianowlet As I am from South Germany (Baden Württemberg to be exact). I have to tell you that Spätzle are indeed german, to be more precise they are "schwäbisch". "-le" is the typical minimisation here. And guys, one doesn't use a Whip to make the paste, but a wooden spoon with a hole in the middle. And if you really want to make it authentic, you have to scrape them of a cutting board. Just Sayin. Lots of love from Germany.
I am german too(munich) and we press it through a spätzleslicer over the cooking water then when theyre ready we put it in the oven with cheese and onions
I don't think that they thought of us eating that all the time. They just used things from the traditional german kitchen. Do you think that Italians eat pizza all the times, and on special events pasta? No, but that is seen a italian dishes. Hope you get the point.
Mmm :) I love spaetzel. I like to mix in a pinch of nutmeg (a little goes a long way) into the batter and then toss the cooled cooked spaetzel in a skillet with butter and chopped onion. It caramelizes and gives the pasta a great color. You have to play with seasonings because the spaetzel itself is quite bland, but overall with the onion and nutmeg, it's so delicious.
Spätzle are from the south of Germany..Schwaben (both the part in Bavaria and Baden - Württemberg). Sauerkraut is from basically everywhere in Europe because it was one of the few veggies you could ferment and store year round.
I just thought of burritos today, so I watched your old burrito recipe. And then you make this recipe just about an hour later. It's fate! It's like a sign, I'm totally making burrito in some kind of form because of that :D
The task for you - if you ever come to Munich - go to the Franziskaner brewery and eat the Käse-Kraut-Spätzle - they are amazing! I don't want to encourage you only to visit Bavaria, since I live near Cologne (where we have great food too), but if you do this is the thing to eat, because they are making it right and it is awesome.
i love watching foreign people making 'german' things :D. nice way to find out our image around the world! don't apologize for the spätzle, many germans can't make them (we buy conveniently premade spätzle, like pasta). the way you made it was pretty smart! other skilled people even scrape the dough from a cutting board to get long ones :D. i would substitude the salami with a kind of liver sausage (because it's a common combination with sauerkraut around here), but yours looks really tasty too!
Your German recipes are pretty authentic actually, my dad's from Baden-Württemberg where Spätzle are very popular and he makes them the same way :) Using a colander is brilliant! (I'm a bit ashamed I've never thought of it myself :D) I've never tried putting stuff like this in a tortilla, but maybe I will in the future... Btw: Your pronounciation of Spätzle is the most adorable thing I've heard for weeks :D Keep up the great work :)
That was one hell of a intercultural mashup Although there are some things I can't help but to point out: I wouldn't know of any German person combining sauerkraut, spätzle, cheese, salami and mustard unless they're drunk and desperate to find some proper food in the fridge. Spätzle are originated in Austria, (rather than in Germany where they're typically eaten in the regions close to the Austrian border) and are usually a lot bigger. But for any reason these burritos still taste... amazing.
if you want it warm, i find they're nicer grilled/pressed in a panini-press than baked. the outside gets crisp and browned and the whole thing gets pressed down a little so the ingredients meld and it's easier to eat. delicious!
You guys need to make some real aged sauerkraut. I did it once and it was so worth the wait. It takes about 5 days for it to ferment, but when it is done it tastes absolutely amazing.
I always wondered If you guys really do the different cultures justice, but as a persone who lives in germany and who has eaten and made a lot of Sauerkraut and Spätzl, I have to say you guys did a great job. I Love the funny and creative idea with the strainer but if you don't have a spätzlepresse you can also put the dough on a board and scrape off little packets with a knife, like they do it in a part of germany called Schwaben.
OMG you did SPÄTZLE! I´m from the part of Germany that dish comes from and my grandma told me how to make them traditionally by hand ( you use a wooden board and wooden spatula and put small portions of dough on top of it, then you start scraping little slices into boiling water) - you should try them with some Gouda cheese and roasted onions, which is called "Kässpätzle" :)
This is just awesome! Thanks SORTED for being so amazing!! :D Btw: Ben you're doing a really good job pronouncing "Spätzle", considered it's such a difficult word to say! :)
That was a Bavarian burrito. If you want to do a German one you gotta get some Labskaus in there (which is Corned Beef, some sort of pickled fish, beetroot, pickles and potato mash all mixed up on too of an omlette) and possibly also something like Jägerschnitzel (the east-german version which is some sort of "Jagdwurst" panaded and then shallow fried in a pan).
in germany we like to make spätzle with a board, which is diped into the hot water, to get scraped spätzle. www.amazon.de/Haushaltsger%C3%A4te-28-003-Sp%C3%A4tzlebrett-Ahorn/dp/B00024JCUI but i've never heard of butter in spätzle dough.
It's funny to see, what is viewed as typical German food outside of Germany. As far as I can tell what you used is more typical for the south of Germany than in the rest of the country. Like the Sauerkraut and the cheese from bavaria and the Spätzle from Baden-Württemberg. But I think you did a good job there. I might even give this a go. Greetings from Bavaria!
For the spätzle: Do not mix up everything at once. Fold in oil, salt and water onto a little bit of flour. Kinda do it like you'd stir in die insifde of a volcano if you did a "mountain" of flour. When mixed, fold in one egg, then another one. Also if the measured ammount of flour would have been too much, ADD EGG, not water or oil! Also your "spätzle" were kinda like.. "Knöpfle", wich is a type of soup noodle. Spätzle need to be long! That why there is 2 ways to do it. "schaben" and "drücken". You did press it throu. You can also put the batter on a wooden board and slide thin slices of it right in the water.
thank you guys for these amazing recipes! I've recently turned vegetarian and I've been cooking heaps of your vegetarian recipes and they are delicious. even the rest of my family loves them!
If i think german i think bratwurst or currywurst, beer, sauerkraut and potatoes cooked in every way possible like reibekuchen, sliced or salad. Especially the sausage is iconic i guess. You can buy them literally everywhere. My boyfriend is half german and thats very visible because of his love for the food and beer.
I love you guys! But eventhough I am from germany and quite traditionally, I could never think of eating all those lovely goods in a combination like that :D
Hi there and greetings from germany! Great channel, i love your recipes. Great show, thanks for that. But i have to say something. The traditional way to make "Spätzle" is not with a machine. We pour the dough on a cutting board and scrape it down into the hot water with a big knife. It takes some practice, but then the "Spätzle" become really really awesome. Another trick; take sparkling water for the dough. Makes it more fluffy and yummy ;)
Hey Sorted! I've got a challenge for you -- Salvadorian pupusas! They're a traditional Salvadorian food that's can be served with "curtido" (don't know the translation) but its basically pickled cabbage with carrots and jalapeños. Pupusas are essentially the best food ever and I'd love to see your twist on it.
great idea... looks great ... can't wait to try it... one suggestion though... your burrito will wrap and taste better if you steam it quickly before you before you begin to use it....
To top it off you would have needed some break crumbs in the butter where you fried the spätzle in and also some caramelized onions. Spätzle don't work without these two. I mean they do but they are even better with. I loooved this idea and it was really funny to see you make the Spätzle. Next time just put the dough onto your chopping board and scrape them in with your knife. It makes them more uneven but I like them better this way. Next time round you might come up with something different, we got loads of really really nice stuff over here. If I could wish for something: a recipe with Saumagen.
Spätzle, or rather Knöpfle, with Sauerkraut and Speck is pretty common in parts of Baden Württemberg, especially in the Kaiserstuhl/Black Forest-region.
I love it when english speaking persons say these german words like "Sauerkraut", "Spätzle", "Poltergeist" (even though u haven´t said this one), etc. because u have no english word for it :D By the way: Your Spätzle look good and its not bad that u had no machine for it - i dont know anyone who has a machine for it (probably because i am from the northwest of Germany) greetings from Germany
I am quite astonished that you can do the Spätzle alright i needed 4 attempts with my gran standing behind me to do it right A short annotation there are two kinds of Spätzle which both use the same batter and are just formed different Fädle which are made by scraping the batter of a bord into the hot water and there are Knöpfli which were the ones you made
When I've made spatzle, I spread the batter over a wooden chopping board and used a knife to cut thin ribbons and scrape them into the pot. I put it in minestrone, it's really good. But I'm not German.
I tried to do homemade Spätzle once and it diddn't work out well. Yours look great and the colander is a great method, I tried to do it like the pros with a knive and a cutting board (Spätzle schaben) which was quiet difficult. You got the Spätzle right, but we have to teach you still quiet a lot about the Sauerkraut. Cabbage and Sauerkraut are not the same thing only after the fermenting it is called Sauerkraut, before that it is called 'Kohl' and the variety you use for Sauerkraut is Weißkohl
Nice recipe, although this is more of a southern dish. I live in Hamburg, north of Germany, and we enjoy nice fresh fish and our own version of a cinnamonbun a "franzbrötchen" :) love you guys and hope to see Mir German recipes soon X
sitting here, watching this while eating spätzle mit leberle... so essentialy spätzle with panfried liver. i love watching english and american people trying to cook or eat german stuff :)
awesome idea. I'm german and I am very curious how it taste like, I wouldn't have come up with such an idea, but i will definitely try it out. thanks :)
I made traditional sauerkraut to see if I could and until now, sandwiches and hotdogs were my only use. I will try this at some point and to everyone who likes pickled stuff, try real sauerkraut, it's incredible.
Well, a lot of south german ingredients... here in the North we eat more green cabage (Grünkohl) and lots of sea fish. And "Schüsch", a kind of veggie stew with béchamel (:
Hey I´m German. You can put the dough on a wooden plate and scrape it into the water with a knive. That works as well and my grandmother does it like so.
So I have no idea if I'm a bad german / bavarian.. O, well, I do since I don't like beer and stuff. But I get kind of annoyed that everywhere there is talk about german cuisine there is always "Sauerkraut" and "Bratwurscht". Sometimes I like those, but these are not the only things unique to german food. I think the "spätzle"-thing is a good start. (I really love those, especially in a pan with different kinds of melted cheese and Bacon. Some put roasted onions over it, I personally don't like it.) But I would really love for you to do a well kind of yeast bun. It's called "Dampfnudel" and is a dessert that originated in the south of germany. There are regions where you fill it with poppy and serve it with a vanilla sauce. It's a recipe that you would call "like grandmothers". Sadly as for a lot of things there is no word for it in the english language, we call it a "Dampfnudel". Edit: So I ought to read comments before writing them. Just saw that already a lot of people commented on that ^^".
Ben, could you make a video where you tell your way from being an amateur to being a profesional chef. And also when and what you cooked when you were a child. Would love it :) I'm 14 and wanting to become a chef so it would be really nice if you made a video like that. Thanks!
when I come to the UK the next time, I will bring you guys a "Spätzlsieb" (=Spaetzlmaker), my mum has three of them and won't miss one, if it's gone. I will bring you my favourite receipe for them too.
thats a strange way, to combine some german dishes xD the way u made the Spätzle was very good...the Spätzle-maker we use in germany is quite similar to the strainer u use, but it's flat..so u can get the dough better trough the holes :D i think u should make some Käsespätzle (cheese spätzle) some times. its not actual german, its from austria i think..? but it's the best, and easiest way to serve spätzle.. actually its just Spätzle in a Pan, with chopped onions, cream and a lot of cheese (for original taste u should use cheese from austria, like 'Emmentaler' or some strong flavored one, mixed with some mild cheeses). BEST DISH EVER! :D and for the best taste u can get, get some onion rings, put them in a zip bag with flour and icing sugar..mix them, and put them in a pan with a lot of olive oil, then put them on top! :DD
Hey there, tip from a german viewer here, another good and easy way to make Spätzle is put the batter in a potato press. That way you get longer spätzle, which is the more common version today instead of the "Nockerl" short version you guys did.
Today we're tackling a recipe request from Dave Days, who asked us to make a German Burrito!
We got our thinking caps on and came up with this tasty combination of German flavours wrapped up with Mexican style!
#recipes #burrito #german
it's really sweet how you say Spätzle ^^
Normally you would spell it "shpaezl-è", but you guys spell it so cute, that I just forgot nearly how to pronounce correctly 😂😂😂
anyhow, great recipe and maybe at the next "Bundesliga-match" I Server it as a dish ;)
GOtta try Spätzle with cheese and roasted onions. Very very easy dish but it is very traditional in southern Germany ;)
winnipegfiredep Oh yeah, so good! It's not just southern German !
+Raul Alfonso Tejada Of course today you can eat it all over the country, but here in Germany we consider it as a typical "swabian" (region around Stuttgart and the black forest) dish! "Spätzle" is really swabian dialect ;)
Tbh my favorite food to date
Soo good. What kind of cheese would you recommend?
That sounds insanely delicious.
here in swabia we use a wooden board called "Spätzlesbrett" if we don't have the machine (=Spätzleshobel) you talked about. you have to smear some dough on the end of the board, hold that over the cooking water and scrape the spätzle into the water with a knife. its tricky at first but has much more style than pressing it through those holes... oh and you have to use way more eggs. Like 10 eggs on 500 g of flour. so the spätzle aren't that pale. most of the time you don't need water than. if needed use bubbled water to make the spätzle extra fluffy.
Spätzle are really good if you make them in bigger batches, layer them with grated cheese, Emmentaler, in a hot bowl to keep them warm and serve them with fried Onions and just Salt and black Pepper. That's Kässpätzle.
Well, my grandmother (Schwäbin) taught me Spätzle quite differently - a lot more eggs, no butter and no water and you beat the dough with a wooden spoon (a whisk would probably break in her version of the dough... ^_~) - they have an intense yellow colour and where she is from you use a press (similar to a potato press) to push the dough into the boiling water - it is SO hard, because the dough is extremly dense and sticky, but at least to me these taste like heaven...
OMG!
omg, I love the way he pronounces Spätzle! :D
Käse-Spätzle (cheese-spätzle) are the yummiest type of Spätzle *-*
Yeah, with some bacon and onions *^*
all these ingredients are bavarian. still german but only a small part of german food culture. + what you made there are not spätzle but knöpfle. esentially the same but a diffrent shape. spätzle are made with a cutting board and thus are longer.
my cut spätzle still turn out pretty short, the knöpfle (German: small buttons) are even smaller, literally like buttons. But then our family adapted different methods from moving all over (plus a few Austrian and Elsass (Alsace) parts mixed in), maybe that's why
Spätzle are swabian, not bavarian
As I like to cook a lot and am one eighth German, I really like making variations of German foods. I like your way of fermenting the cabbage to make sauerkraut in a couple of minutes. The way you make Spätzle in a colander is quite effective. And I adore how amazing that burrito must taste.
"I love a good sausage." -Jamie Frome SORTED Food
Happy to help! Hopefully we can tackle Donburi some day too!
Spätzle is quite a simple dish so you've actually nailed it, but usually they stay at the bottom of the pot for a short time and as soon as they rise to the surface they're done. Definitely an amazing video, greetings from an actual german person. I hope you'll do some more german dishes in the future
Nice idea, I don't think we have done anything Welsh ... what might you suggest?
its a bit sad that german cusinie outside of germany is just suasage kraut and stuff!
Right? Because seriously, that's actually mostly from, er, "Bayern" ( I don't know the english name)
For example, I live at the "Ostsee" (once again, no clue what that's in english) so traditional food round here is mostly fish and other seafood
Annie Lynx Bayern = Bavaria, Ostsee = Baltic Sea/ the Baltic... Und wenn man's nicht weiß, so schwer Google zu benutzen? xD
spicyrubber War zu faul für nen simplen yt-kommentar extra noch was nachzugucken ;)
Why do I insit on watching Sorted videos when I can't sleep. 4am and the tummy's rumbling as always, that looked so yummy!
i am german and that sounds deliiiiiish! you should try the spätzle with melted cheese and dried onions! thats a MUST
Awwwwww I love Spätzle
An interesting combination for sure. It is intriguing enough that I would consider trying it. I lived in Germany for 3 years and love German dishes.
Just wanted to say that you guys are fantastic! Thanks to your channel I began cooking for my family and friends. Keep the videos coming, would love to see your take on Donburi.
Great idea for the colander to make the spatzle! One other way to do quick sauerkraut that my family (Czech immigrants) uses is sautéing the cabbage with onions and then just before its done adding vinegar and a bit of sugar! It's my go to recipe when I am craving a taste of home!
oh my goodness, now i have to go on a binge of german food recipes. that looks like such fun! My husband loves german food, so maybe I can make this as a nice surprise for him
I lovee how Spaetzle is something so normal and random in Switzerland and Germany and you've never even cooked or heard of it.
I've also seen people put the spaetzle paste/dough on a plastic board and then portion it with one of those spatula thingies..But it's definetly easier the way you do it.
austrianowlet As I am from South Germany (Baden Württemberg to be exact). I have to tell you that Spätzle are indeed german, to be more precise they are "schwäbisch". "-le" is the typical minimisation here. And guys, one doesn't use a Whip to make the paste, but a wooden spoon with a hole in the middle. And if you really want to make it authentic, you have to scrape them of a cutting board. Just Sayin. Lots of love from Germany.
I am german too(munich) and we press it through a spätzleslicer over the cooking water then when theyre ready we put it in the oven with cheese and onions
I don't think that they thought of us eating that all the time. They just used things from the traditional german kitchen. Do you think that Italians eat pizza all the times, and on special events pasta? No, but that is seen a italian dishes. Hope you get the point.
I'm German and I've never heard of something like this before. I'm definitely going to try this one because it looks amazing! :)
This is seriously my favorite RUclips channel. Good job guys!
Mmm :) I love spaetzel. I like to mix in a pinch of nutmeg (a little goes a long way) into the batter and then toss the cooled cooked spaetzel in a skillet with butter and chopped onion. It caramelizes and gives the pasta a great color. You have to play with seasonings because the spaetzel itself is quite bland, but overall with the onion and nutmeg, it's so delicious.
Spätzle are from the south of Germany..Schwaben (both the part in Bavaria and Baden - Württemberg). Sauerkraut is from basically everywhere in Europe because it was one of the few veggies you could ferment and store year round.
I just thought of burritos today, so I watched your old burrito recipe.
And then you make this recipe just about an hour later.
It's fate! It's like a sign, I'm totally making burrito in some kind of form because of that :D
As a German, this was lovely to watch! Thanks guys, definitely gonna try that recipe very soon!
I love having Spätzle either in lentil soup or in gravy, it's delicious! The pronunciation of Spätzle in this video kept making me laugh though :')
We've done sweet potato gratin if that helps?! Have a look on our website!
Actually...we don't have a mashine xD We just put the batter on a cutting board and just scrape it down in small pieces with a knife ^^
Schwabe? :D Hier in Baden benutzt man eine Presse...
Ne ich bin ausm pott ^^ habs nie wirklich anders gelernt als mit nem brett ^^
Naja...mann kann auch ne Spätzle oder Kartoffelpresse nutzen.
Na klar haben wir sowas :o
Ganz einfach: Tupperware! :D Das ist so süß, wie sie die ganzen deutschen Wörter aussprechen ^^
So this is where jamie got his idea of fusing two national cuisines for his paella burito lol
I love the ingenuity of using a collander when lacking a spätzle maker!
I still love the way they pronounce Spätzle. xD
Another great one, guys. Thanks! And thanks to Davedays for the idea.
The task for you - if you ever come to Munich - go to the Franziskaner brewery and eat the Käse-Kraut-Spätzle - they are amazing!
I don't want to encourage you only to visit Bavaria, since I live near Cologne (where we have great food too), but if you do this is the thing to eat, because they are making it right and it is awesome.
i love watching foreign people making 'german' things :D. nice way to find out our image around the world! don't apologize for the spätzle, many germans can't make them (we buy conveniently premade spätzle, like pasta). the way you made it was pretty smart! other skilled people even scrape the dough from a cutting board to get long ones :D. i would substitude the salami with a kind of liver sausage (because it's a common combination with sauerkraut around here), but yours looks really tasty too!
Your German recipes are pretty authentic actually, my dad's from Baden-Württemberg where Spätzle are very popular and he makes them the same way :) Using a colander is brilliant! (I'm a bit ashamed I've never thought of it myself :D) I've never tried putting stuff like this in a tortilla, but maybe I will in the future... Btw: Your pronounciation of Spätzle is the most adorable thing I've heard for weeks :D Keep up the great work :)
hi guys you did a great job with the "Spätzle". I'm from Austria and here we call it: "Nockerl"
It's another word for Spätzle
haha
That was one hell of a intercultural mashup
Although there are some things I can't help but to point out:
I wouldn't know of any German person combining sauerkraut, spätzle, cheese, salami and mustard unless they're drunk and desperate to find some proper food in the fridge.
Spätzle are originated in Austria, (rather than in Germany where they're typically eaten in the regions close to the Austrian border) and are usually a lot bigger.
But for any reason these burritos still taste... amazing.
germany has some nice recipes.
many classic and rich stews and goulash.
really looking forward for more
if you want it warm, i find they're nicer grilled/pressed in a panini-press than baked. the outside gets crisp and browned and the whole thing gets pressed down a little so the ingredients meld and it's easier to eat. delicious!
How about a Korean burrito next? Rice, kimchi, kalbi beef... I don't know what cheese would bring it together tho.
You guys need to make some real aged sauerkraut. I did it once and it was so worth the wait. It takes about 5 days for it to ferment, but when it is done it tastes absolutely amazing.
I always wondered If you guys really do the different cultures justice, but as a persone who lives in germany and who has eaten and made a lot of Sauerkraut and Spätzl, I have to say you guys did a great job. I Love the funny and creative idea with the strainer but if you don't have a spätzlepresse you can also put the dough on a board and scrape off little packets with a knife, like they do it in a part of germany called Schwaben.
OMG you did SPÄTZLE! I´m from the part of Germany that dish comes from and my grandma told me how to make them traditionally by hand ( you use a wooden board and wooden spatula and put small portions of dough on top of it, then you start scraping little slices into boiling water) - you should try them with some Gouda cheese and roasted onions, which is called "Kässpätzle" :)
This is just awesome! Thanks SORTED for being so amazing!! :D
Btw: Ben you're doing a really good job pronouncing "Spätzle", considered it's such a difficult word to say! :)
I'm german and I think it's really funny to see you doing german food. But instead of salami I'd use smoked ham, from the black forrest or so :)
Great timing guys, just came back from a week in Berlin and been missing the food
traditionally Spätzle are made by scraping the dough off a (wooden) chopping board. Its a fun technique. I would have liked to see Ben doing it ;)
Might need to show this to my grandma next time i'm in Germany. Interesting recipe!
That was a Bavarian burrito. If you want to do a German one you gotta get some Labskaus in there (which is Corned Beef, some sort of pickled fish, beetroot, pickles and potato mash all mixed up on too of an omlette) and possibly also something like Jägerschnitzel (the east-german version which is some sort of "Jagdwurst" panaded and then shallow fried in a pan).
in germany we like to make spätzle with a board, which is diped into the hot water, to get scraped spätzle. www.amazon.de/Haushaltsger%C3%A4te-28-003-Sp%C3%A4tzlebrett-Ahorn/dp/B00024JCUI
but i've never heard of butter in spätzle dough.
It's funny to see, what is viewed as typical German food outside of Germany. As far as I can tell what you used is more typical for the south of Germany than in the rest of the country. Like the Sauerkraut and the cheese from bavaria and the Spätzle from Baden-Württemberg. But I think you did a good job there. I might even give this a go.
Greetings from Bavaria!
For the spätzle:
Do not mix up everything at once. Fold in oil, salt and water onto a little bit of flour. Kinda do it like you'd stir in die insifde of a volcano if you did a "mountain" of flour.
When mixed, fold in one egg, then another one. Also if the measured ammount of flour would have been too much, ADD EGG, not water or oil!
Also your "spätzle" were kinda like.. "Knöpfle", wich is a type of soup noodle. Spätzle need to be long! That why there is 2 ways to do it. "schaben" and "drücken".
You did press it throu. You can also put the batter on a wooden board and slide thin slices of it right in the water.
thank you guys for these amazing recipes! I've recently turned vegetarian and I've been cooking heaps of your vegetarian recipes and they are delicious. even the rest of my family loves them!
If i think german i think bratwurst or currywurst, beer, sauerkraut and potatoes cooked in every way possible like reibekuchen, sliced or salad. Especially the sausage is iconic i guess. You can buy them literally everywhere. My boyfriend is half german and thats very visible because of his love for the food and beer.
I love you guys! But eventhough I am from germany and quite traditionally, I could never think of eating all those lovely goods in a combination like that :D
Hi there and greetings from germany! Great channel, i love your recipes. Great show, thanks for that. But i have to say something. The traditional way to make "Spätzle" is not with a machine. We pour the dough on a cutting board and scrape it down into the hot water with a big knife. It takes some practice, but then the "Spätzle" become really really awesome. Another trick; take sparkling water for the dough. Makes it more fluffy and yummy ;)
If you look up 'Greek' in the search facility of our website you might be surprised!
I love how you say Spätzle! Best German food ever! Looooving this!
Hey Sorted! I've got a challenge for you -- Salvadorian pupusas! They're a traditional Salvadorian food that's can be served with "curtido" (don't know the translation) but its basically pickled cabbage with carrots and jalapeños. Pupusas are essentially the best food ever and I'd love to see your twist on it.
great idea... looks great ... can't wait to try it... one suggestion though... your burrito will wrap and taste better if you steam it quickly before you before you begin to use it....
To top it off you would have needed some break crumbs in the butter where you fried the spätzle in and also some caramelized onions. Spätzle don't work without these two. I mean they do but they are even better with.
I loooved this idea and it was really funny to see you make the Spätzle. Next time just put the dough onto your chopping board and scrape them in with your knife. It makes them more uneven but I like them better this way.
Next time round you might come up with something different, we got loads of really really nice stuff over here. If I could wish for something: a recipe with Saumagen.
Spätzle, or rather Knöpfle, with Sauerkraut and Speck is pretty common in parts of Baden Württemberg, especially in the Kaiserstuhl/Black Forest-region.
so exciting to see you cooking typical food from my country :)
That is the best thing I've read all week.
I love it when english speaking persons say these german words like "Sauerkraut", "Spätzle", "Poltergeist" (even though u haven´t said this one), etc. because u have no english word for it :D
By the way: Your Spätzle look good and its not bad that u had no machine for it - i dont know anyone who has a machine for it (probably because i am from the northwest of Germany)
greetings from Germany
I was in Germany last month and craving for a burrito. Ended up making the traditional Mexican burrito, but this would have been perfect!
How Ben pronounced 'Spätzle' - nearly died of laughing. Really intrigued to know how it tastes :D Love you guys x
I eat Mexican burritos a lot since I live in Texas, so now I want to try German burritos. I like sauerkraut and salami, so I should like it. Thanks.
lol i'm german and never noticed spätzle stands for spatz/sparrow. =)
+Cyklotz ok your not german everyone is 100% African
I am German and I love this Video.
I showed Canadians Spätzle and they LOVE it :D
I am quite astonished that you can do the Spätzle alright i needed 4 attempts with my gran standing behind me to do it right
A short annotation there are two kinds of Spätzle which both use the same batter and are just formed different
Fädle which are made by scraping the batter of a bord into the hot water
and there are Knöpfli which were the ones you made
When I've made spatzle, I spread the batter over a wooden chopping board and used a knife to cut thin ribbons and scrape them into the pot. I put it in minestrone, it's really good. But I'm not German.
I tried to do homemade Spätzle once and it diddn't work out well. Yours look great and the colander is a great method, I tried to do it like the pros with a knive and a cutting board (Spätzle schaben) which was quiet difficult.
You got the Spätzle right, but we have to teach you still quiet a lot about the Sauerkraut. Cabbage and Sauerkraut are not the same thing only after the fermenting it is called Sauerkraut, before that it is called 'Kohl' and the variety you use for Sauerkraut is Weißkohl
Hey guys :D i'm german but half from wales so i have to tell you that it sounds pretty funny when you say the german words like Spätzle ;)
Nice recipe, although this is more of a southern dish. I live in Hamburg, north of Germany, and we enjoy nice fresh fish and our own version of a cinnamonbun a "franzbrötchen" :) love you guys and hope to see Mir German recipes soon X
sitting here, watching this while eating spätzle mit leberle... so essentialy spätzle with panfried liver. i love watching english and american people trying to cook or eat german stuff :)
awesome idea. I'm german and I am very curious how it taste like, I wouldn't have come up with such an idea, but i will definitely try it out. thanks :)
It is sooo sweet how you pronounce Spaetzle :3!
WHERE CAN I BUY YOUR BOOK? I GET SO =) HAPPY WHEN I SEE THAT YOU GUYS POSTED ANOTHER VIDEO. KEEP 'EM COMING. BESITOS TO ALL FOUR OF YOU!!
My mom always made pizza with sauerkraut and ham. Tasted to awesome!
Aww greetings from Germany! You should come here someday, lots of german fans will be waiting for you :)
I made traditional sauerkraut to see if I could and until now, sandwiches and hotdogs were my only use. I will try this at some point and to everyone who likes pickled stuff, try real sauerkraut, it's incredible.
Well, a lot of south german ingredients... here in the North we eat more green cabage (Grünkohl) and lots of sea fish. And "Schüsch", a kind of veggie stew with béchamel (:
hi (: im bavarian and i think its awesome that you made somthing from germany!!(: its so funny when youre saying spätzle and sauerkraut :D
I like your way saying "spätzle" :D love your recipes!
Thanks for the quick response.
Hey I´m German. You can put the dough on a wooden plate and scrape it into the water with a knive. That works as well and my grandmother does it like so.
I´m german and I love the way you pronounce "sauerkraut" and "spätzle"
So I have no idea if I'm a bad german / bavarian.. O, well, I do since I don't like beer and stuff. But I get kind of annoyed that everywhere there is talk about german cuisine there is always "Sauerkraut" and "Bratwurscht". Sometimes I like those, but these are not the only things unique to german food.
I think the "spätzle"-thing is a good start. (I really love those, especially in a pan with different kinds of melted cheese and Bacon. Some put roasted onions over it, I personally don't like it.)
But I would really love for you to do a well kind of yeast bun. It's called "Dampfnudel" and is a dessert that originated in the south of germany. There are regions where you fill it with poppy and serve it with a vanilla sauce. It's a recipe that you would call "like grandmothers". Sadly as for a lot of things there is no word for it in the english language, we call it a "Dampfnudel".
Edit: So I ought to read comments before writing them. Just saw that already a lot of people commented on that ^^".
I've watched some brasilian recipes in your channel but nothing portuguese. I would love to watch you do a recipe from my country!
Ben, could you make a video where you tell your way from being an amateur to being a profesional chef. And also when and what you cooked when you were a child. Would love it :) I'm 14 and wanting to become a chef so it would be really nice if you made a video like that. Thanks!
I had some leftovers and made this but I didn't use salami I used thin sliced black forest ham instead. Was surprisingly good.
when I come to the UK the next time, I will bring you guys a "Spätzlsieb" (=Spaetzlmaker), my mum has three of them and won't miss one, if it's gone. I will bring you my favourite receipe for them too.
thats a strange way, to combine some german dishes xD
the way u made the Spätzle was very good...the Spätzle-maker we use in germany is quite similar to the strainer u use, but it's flat..so u can get the dough better trough the holes :D
i think u should make some Käsespätzle (cheese spätzle) some times. its not actual german, its from austria i think..? but it's the best, and easiest way to serve spätzle..
actually its just Spätzle in a Pan, with chopped onions, cream and a lot of cheese (for original taste u should use cheese from austria, like 'Emmentaler' or some strong flavored one, mixed with some mild cheeses). BEST DISH EVER! :D
and for the best taste u can get, get some onion rings, put them in a zip bag with flour and icing sugar..mix them, and put them in a pan with a lot of olive oil, then put them on top! :DD