The German Bake isn’t just named that for fun, although it does have a ring to it! Rather, this German Bake really embraces its national cuisine. Spicy, savory kielbasa pan-fried to a golden-brown is a great start on that front. So are the tiny, tender handmade dumplings and the buttery, nutty Emmental cheese. It’s a truly wonderful dish that uses favorites from Germany to really make your taste buds happy!
Ingredients
- 1 pound smoked kielbasa, cut into 3/4-inch chunks
- 1 1/2 tablespoons unsalted butter
- 1 large red onion, halved and thinly sliced
- 1 large sprig thyme
- kosher salt, to taste
- 2 tablespoons water
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, lightly beaten
- 3/4 cup whole milk
- 1/2 pound Emmental cheese or Swiss cheese, grated, divided
- 1/2 teaspoon black pepper, plus more, to taste, for garnish
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large skillet over medium-high heat, add the kielbasa and cook until golden, about 5 minutes.
Step 3 –Transfer the kielbasa to a plate.
Step 4 –In the same skillet, melt the butter.
Step 5 –Stir in the onion and the thyme, taking care to briefly coat the onion with the butter.
Step 6 –Cook the onion without stirring until it is dark brown, about 5 minutes.
Step 7 –Add the salt and reduce the heat to low.
Step 8 –Cook until the onions are very soft and caramelized, about 20-30 minutes.
Step 9 –Stir in the water, scraping the bottom of the pan to loosen the browned bits.
Step 10 –Transfer the onion mixture to a bowl.
Step 11 –Bring a large pot of salted water to a boil.
Step 12 –In a large bowl, combine the flour, the salt, and the nutmeg.
Step 13 –In a separate bowl, whisk together the eggs and the milk.
Step 14 –Pour the egg mixture into the flour mixture and stir well to combine.
Step 15 –Spread a clean dish towel flat on a work surface adjacent to the stove.
Step 16 –Working over the boiling water, press the dough through a spaetzle maker or use a rubber spatula to push the dough through a colander with holes at least 1/4-inch-wide.
Step 17 –Allow the dough to drop into the boiling water.
Step 18 –When the dumplings rise to the surface, use a slotted spoon to transfer them to the towel.
Step 19 –Toss the dumplings, the kielbasa, the onion mixture, 1 1/2 cups of the cheese, and 1/2 teaspoon of the pepper together.
Step 20 –Spread the dumpling mixture into a 2-quart baking dish or gratin dish.
Step 21 –Sprinkle the top of the casserole with the remaining cheese.
Step 22 –Bake until the casserole is golden and bubbling, about 25-30 minutes.
Step 23 –Serve garnished with the parsley and the extra pepper.
