Red Pepper Spaetzle in Mustard Cream Sauce with Sausage

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This recipe is fabulous, very messy, but a crowd pleaser. I've made it twice now and got rave reviews both times (even from my husbands persnickety grandma and incredibly picky brother in law.

Downside is - I think the sausage calls for too much salt. I think 2 tsp. is more like it. I ground up pork in my food processor, added the spices, and cooked with a little oil. I didn't have fancy equipment to make my own links, but it turned out nice.

Some of the reviews complain that the colander didn't have big enough holes, I think their problem might have been the consistency of the noodle. It should be runny. If you watched the episode, you can see how they drip/squeeze it through their colanders. I've made it twice now and it's messy squeezing it through, but it's always worked for me. I think I might add more goat cheese next time. I couldn't find Gruyere, but used parmesan and it turned out great. The sauce had just enough dijon to give it a kick.

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This recipe took much longer than anticipated. I am not an intermediate cook, like I thought, so I had trouble with this recipe. The spaetzle was very thick, but I didn't know if I had the right consistency or not. Also, the holes of our colander were not big, so I had to press the spaetzle dough through a box grater. My family agreed that the sauce had a little too much Dijon mustard, but that it was otherwise a good dish. I give a three because it was more labor intensive than I anticipated.

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I made this with pre-made sweet Italian sausages and egg noodles (so I guess I pretty much just made the sauce, though I did follow the directions for cooking the sausage.
It was absolutely delicious, and pretty quick to make. The sauce is salty, and the dijon mustard doesn't overpower like I was afraid it would.
Next time, I will double the sauce, though, since I made the full recipe and the 2 of us polished it off easily in one sitting!

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This was tasty and rich. However, my colander did not allow me to prepare the spaetzle as Robert did. So, I ended up having to cut very little pieces by hand. Let's just say that dinner was later than expected. I adjusted the recipe, used sausage our family likes, and stir-fried the sausage in bite-sized pieces. I really enjoyed the sauce; made a double recipe, since we are a sauce family. Next time, I will use a pre-made pasta with the sauce.

I think that the chefs need to be much clearer in the recipes about specific kitchen items. Your regulare colander does not do the job, as expected. Large holes - how large? If specific tools are needed, say so.

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a little lesson.
i am sure robert is a wonderful chef, but his spaetzle are not spaetzle, they are "knoepfle", spaetzle are longer and more uneven in shape, scraped from a board into boiling water. i know, because i am from where the spaetzle originated from. they are from wuerttemberg (schwaben while the knoepfle are from bavaria and in the north of germany they are not on the menu. so, it is not plainly a german noodle, but specifically a noodle from schwaben.
the rest of the recipe is great!