Nah (assuming you’re not being facetious). The cutting board method is just a huge pain in the ass. I didn’t know anyone who used that–they all used the spaetzle maker, whether in Germany or Austria or Hungary. That’s like arguing because you’re using a pasta press you might as well use the pre-formed ones. They taste quite different when dried vs fresh. The main difference with the cutting board (which I just tried our of curiosity) is perhaps the shapes are a little more “rustic,” but that’s about it. It’s a good method to know if you need to make some spaetzle in a foreign kitchen and don’t have that grater gadget.
A couple weeks ago, a few of my old pals converged on Laschet’s Inn here in Chicago and enjoyed a feast. I’m an American mutt omnivore but there’s always been German food sort of on the periphery. Laschet’s really delivered the goods. We shared a couple of the very best pretzels I’ve ever had, some sausages, and beer, beer, beer (esp the König pilsner). For my entree, it was the rouladen which was magnificent. Don’t miss the goulash soup!
Anyway, so inspired, I made bratwurst in sauerkraut on Sunday.
This was very easy.
Brown some brats (Mariano’s house brand), sweat a large onion, add a can of 'kraut (just Franks this time), pepper, a bay leaf, some smoked Polish kielbasa and a can of Miller Lite. Simmer till significantly reduced.
Considering this was minimal effort and questionable ingredients (Franks?!? Miller Lite?!?! POLISH sausage?!?!?!?), it has made for some great lunches this week.