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1
For the sausage: In a large skillet, heat the oil over medium-high heat.
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Add the sausage and cook until browned on each side, about 5 minutes.
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3
Add 1/2 cup water to the skillet.
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4
(You can add a little more if sausage is large.)
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5
Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
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6
For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
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7
In a large saucepot over high heat, bring 4 quarts water to a boil.
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8
While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt.
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Stir until just well mixed.
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10
Do not over mix!
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Over mixing will result in a tough dough.
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12
Once the water comes to a boil, reduce the heat to medium.
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13
Squeeze or press the dough through a spaetzle maker or a large holed colander.
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14
This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly.
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15
Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
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16
Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle.
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17
Drain well.
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18
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.
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Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste.
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Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes.
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Remove from the heat and stir in the cheese.
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22
Toss the spaetzle in the sauce.
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23
Slice the sausage and serve alongside the spaetzle in cream sauce.
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24
Place the pork shoulder in a bowl and keep cold until ready to use.
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25
Fill a large bowl with ice and place the bowl of pork shoulder on top.
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26
Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes.
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27
Grind the meat into the bowl sitting on ice.
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28
Season the pork with caraway, ground coriander, fresh oregano, and salt.
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Mix to combine well.
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30
Cook a small amount of the meat mixture to test for seasoning.
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31
Add more spices and salt, if needed.
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Thoroughly mix in a splash of cold water.
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33
Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
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34
Replace the grinder attachment with the horn.
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35
(Be sure to thoroughly clean the attachment area before proceeding.)
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36
Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
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37
Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
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38
Refrigerate the sausage until ready to cook.
