Oktoberfest Rauchbrats over Spætzle

    Ingredients (Brats)
  • 33 oz RauchBier
  • 2 med garlic cloves, minced
  • 1 med onion, minced
  • 1 1/2 tsp Marjoram
  • 2 bay leaves
  • 1 tsp Mace
  • 10 Bratwurst
  • 6 tbsp butter
  • 6 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz sour cream
    Ingredients (Spætzle)
  • 4 large eggs, beaten
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg

Process

Mix the beer, minced onion, minced garlic, bay leaves, mace, and marjoram in a stockpot and bring to a boil. Turn heat down and add brats, simmering for 1 hour (do not boil).

While the brats are simmering, prepare the Spætzle dough. Combine eggs and milk; stir in flour, salt and nutmeg, beating until smooth. Remove brats from beer mixture and bring it back to a boil. Spread the Spætzle dough out on a cutting board so it's thickness is about the width of the noodles you want. Slice the dough into thin noodles and drop in boiling beer mixture for 2-4 minutes.

Drain, then either toss with 4 tbsp butter, or melt 4 tbsp butter in skillet and gently fry Spætzle until browned, about 3-4 minutes. Place in a large serving dish. Add remaining butter to the skillet, add 1/2 cup of the beer mixture, and sauté the brats. When done, slice brats at an angle into 3/4" pieces and add to the spætzle.

Mix flour, salt, & pepper with 3 cups of the beer mixture, add to skillet. Scrape the skillet well, stirring constantly until sauce thickens. Add more flour for a thicker sauce. Stir in the sour cream and pour this sauce over the brats.