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Detroit käsespätzle

  • 220 g Pulled Pork, chopped
  • 750 g Spätzle
  • Black Peppercorn, ground
  • 110 g Melty Cheese, grated

Käsespätzle traditionally uses gruyere and emmental.

  1. Sauté pulled pork in a nonstick frying pan until warm and somewhat crispy. Remove from heat, reserving drippings in frying pan, and set aside.
  2. Prepare spätzle for transfer directly from the boiling water into the frying pan.
  3. Sauté pepper spätzle. Add half the spätzle to the frying pan. Season generously with black pepper. Sauté 3 minutes, stirring as necessary to prevent sticking, until the spätzle separate. Set aside.
  4. Sauté cheese spätzle. Sauté the remaining spätzle 3 minutes, stirring as necessary. Stir in cheese until it begins to melt.
  5. Combine pulled pork, pepper spätzle, and cheese spätzle in the frying pan. Toss until incorporated and cheese is melted.

Use a wire skimmer to transfer spätzle from boiling water into the frying pan.