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1
In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes.
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2
Transfer to a plate.
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3
Melt the butter in the skillet.
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4
Stir in the onion and thyme, and stir briefly to coat the onion with butter.
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5
Cook onion, without stirring, until dark brown, about 5 minutes.
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6
Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes.
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7
Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan.
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8
Transfer onion to a bowl.
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9
Bring a large pot of salted water to a boil.
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10
In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg.
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11
In a separate bowl, whisk together the eggs and milk.
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12
Pour the egg mixture into the flour mixture and stir well.
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13
The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
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14
Spread a clean dish towel flat on a work surface adjacent to the stove.
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15
Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide.
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16
Drop dough into the water.
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17
When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
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18
Heat the oven to 375 degrees.
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19
Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper.
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20
Spread into a 2-quart gratin dish.
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21
Sprinkle the top of the casserole with the remaining 1/2 cup cheese.
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22
Bake until golden and bubbling, 25 to 30 minutes.
