On Saturday we all trekked out to the Restaurant Linderhof. It was the usual German sausage awesome-ness that I’ve come to expect from the place. Our table was full of meat and starch pretty much the whole evening except for the salad platter I got instead of soup.
Despite the amazing flavors from each different sausage my favorite treat is always the SpÃ¤tzle, a German pasta when at it’s most basic is made from egg, flour and water. I grew up eating this at my German grandparents’. They always made it from scratch and it was great.
According to the German Food Guide, “The classic way to form SpÃ¤tzle is to spread the dough over a wet wooden cutting-board. Cut thin strips of dough with a knife, then scrape the strips into boiling salt water.” You can also use a garlic looking press tool, a cheese grater, or a sieve looking tool with bigger holes. The dough cooks in boiling water and unlike Italian pasta is not a uniform shape. SpÃ¤tzle is small and round and misshapen and delicious.
Once cooked the texture is a cross between Gnocchi and Egg Noodles. I had SpÃ¤tzle at DB Bistro in New York last weekend, one of Daniel Boulud’s places, and they weren’t nearly as good as the SpÃ¤tzle I had at Linderhof. The best part about Restaurant Linderhof is they serve it with this AMAZING brown gravy. I generally hate gravy, but this is a semi-translucent beef sauce/gravy. It is salty and meaty and light.
Yes Linderhof is in Farragut and a strip mall but it is totally worth the field trip. Pile in a car and go out there, the array of sausages and potatoes and SpÃ¤tzle all make for a great way to welcome the winter.