Cornmeal Spaetzle and Sausages with Browned Onions

CORNMEAL SPAETZLE

You'll need:

- 2 cups of all purpose flour (I used barley flour)

- 1/2 cup of finely ground yellow cornmeal

-3 large eggs

-3/4 cup of whole milk

-1/4 cup of pureed ricotta cheese

-3 tbsp. unsalted butter (adjust to what you wish, it's for frying the noodles)

-2 tablespoons of fresh dill (I skipped this, I didn't have any)

Directions:

1. Bring a large pot of water to a boil. Whisk together the flour, cornmeal and 1/2 tsp of salt.

Whisk together eggs, milk and cheese in a mixer on medium speed. Reduce speed to low and add the dry ingredients. Raise speed to medium-high; whisk until thick and gooey; about 2 minutes.

2. Working batches and using a rubber spatula, gradually press batter through a large-holed colander into the boiling water. Boil until spaetzle float to the top, about 1 minute. Scoop out using a fine seive. Rinse under cold water; drain.

3.Heat butter in a skillet over medium-high heat. Add spaeztle and season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat and toss in dill (if you have any.)

SAUSAGES WITH BROWNED ONIONS

You will need:

- 1 tbsp extra virgin olive oil

- 2 medium onions, cut into 2 inch wedges attaches at roots

- 1 tsp caraway seeds

- course salt and freshly ground pepper

- 4 assorted sausages (such as kielbasa, knockwurst or bratwurst)

- 2 tablespoons of dry white wine

Direcitons:

1. Heat oil in a large skillet over medium heat. Cook onions until browned on one side, about 5 minutes. Flip onions. Add caraway seeds, season with salt and pepper.

2. Add sausages, and cook, turning often, until browned and plump on all sides, about 15 minutes. Remove from heat, and add wine, swirling to incorporate.. Transfer onions and sausages to a platter, tent with foil to keep warm.

*Add to a bed of beautiful spaetzle!

Taken from the Martha Stewart Living magazine, October issue.