Pigs in Blankets Käsespätzle

German Christmas market vibes at home — molten käsespätzle topped with crispy pigs in blankets.

15 minutes prep

15 minutes cook

Serves 2

Nell Carter

Ingredients

Spätzle:

250gplain flour

3large eggs

100mlmilk

big pinchsalt

pinchfreshly grated nutmeg

spätzle maker

Cheese sauce:

1tbsp butter

1tbsp flour

200mlmilk

100mldouble cream

200ggrated Emmental (or mix of Gruyère + mature cheddar)

1 tspDijon mustard

salt & pepper, to taste

Toppings:

6–8pigs in blankets

handfulcrispy fried onions

fresh chives, finely chopped

1 tspcranberry or lingonberry sauce

Inspired by the classic German market Käsespätzle, this version is totally doable at home: soft, buttery homemade spätzle tossed in a rich, gooey cheese sauce, finished with crispy pigs in blankets for a festive British twist. Proper winter comfort in a bowl — and you only need one piece of kit.

Method

Roast or pan-fry your pigs in blankets at 200°C fan for about 20–25 minutes until golden and crisp. Let them rest slightly, then chop into bite-size chunks.

To make the spätzle, whisk together eggs, milk, salt, and nutmeg, then whisk in the flour until you have a thick, elastic batter (similar to a thick pancake batter). Bring a pan of salted water to a simmer. Using a spätzle maker (or a coarse grater/colander if you don’t have one), push the batter directly into the water. Cook for 1–2 minutes until the noodles float, then lift them out and cool briefly in cold water. Drain well.

Melt butter in a saucepan, whisk in flour to make a roux, then gradually add milk and cream. Whisk until smooth and thickened, then stir in mustard and cheese until melted and glossy. Season to taste.

Toss the drained spätzle through the hot cheese sauce, then transfer everything to an ovenproof dish. Scatter over the chopped pigs in blankets. If you want it extra golden, add a little more cheese on top and bake for 10–15 minutes at 200°C until bubbling.

Finish with chopped chives, cranberry sauce, and a few crispy onions for crunch.