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1
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. When shimmering, add brats and brown on all sides, about 8 minutes total. Transfer to a large plate. Add bacon and allow to brown, stirring occasionally to prevent burning, about 5 minutes.
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2
Add onion and apple and continue to saute until they begin to soften, 4 to 5 minutes. Add garlic and peppers, reduce heat to low and cook a minute more before adding beer, stock, Worcestershire sauce and vinegar. Return brats to pan. Bring to a simmer and add mustard, stirring to combine. Season with salt and pepper and continue to simmer over low heat to allow sauce to thicken.
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3
Meanwhile, bring a large pot of water to a boil over high heat. Mix flour, egg, milk, parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl.
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4
Working in batches while using a sturdy spoon, force spaetzle through holes of a spaetzle maker or large-holed colander into the boiling water. Cook 3 to 4 minutes or until noodles float to the surface. Drain well into a colander, and quickly shock spaetzle with cold water.
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5
Heat butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until foaming subsides. Add spaetzle, shake once to distribute evenly, and cook without moving until lightly browned, about 2 minutes. Season to taste with salt and pepper and serve immediately with brats.
