German Spaetzle with Hunter’s Sauce (Jägerspätzle)
Jägerspätzle is a classic German comfort food made with homemade spaetzle dumplings and a rich hunter’s sauce with mushrooms, onions, bacon, and savory seasonings. For a vegetarian version, simply omit the bacon and use vegetable broth or water.
This recipe combines two of my most popular (and personal favorite) recipes: German spaetzle and Jägersauce. If you love recipes like this, check out my Jägerschnitzel recipe, which also features this incredible rich gravy.
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This hearty dish is simple enough for a weeknight dinner but special enough for Oktoberfest. Serve it as a satisfying main course or alongside schnitzel, sausage, or roast pork.
If you love hearty and traditional German food as much as I do, you will want to try my Zigeunerschnitzel, Bratwurst Sausage And Sauerkraut, and my authentic Sauerbraten recipes.
Why You Should Make This
Ingredients Notes & Substitutions
- Bacon: Traditional and highly recommended for depth of flavor, but it can be omitted completely for a vegetarian version.
- Mushrooms: Cremini, white button, chanterelles, morels, oyster mushrooms, and porcini all work well. Dried porcini are especially flavorful and can be added in small amounts alongside fresh mushrooms.
- Stock: Homemade stock or bone broth will provide the richest flavor, but any good-quality beef, chicken, or vegetable stock can be used.
- Tomato Paste: Optional, but recommended. It adds color, richness, and depth to the sauce without making it taste like tomatoes.
- Sour Cream: Traditional in many German home kitchens and my preferred choice. Heavy cream can be substituted.
- Worcestershire Sauce: Optional, but it adds additional savory depth to the finished sauce.
- Durum Semolina Flour: Optional, but it improves the texture of the spaetzle. The recipe can be made with all-purpose flour alone.
- Nutmeg: A small amount of freshly grated nutmeg adds subtle warmth and is traditional in spaetzle. It can be omitted if preferred.
The full ingredient list with quantities is in the recipe card below.
Everything you need to make authentic Jägerspätzle from scratch is included in this recipe post, with the timing and ingredient amounts adjusted so the hunter’s sauce and spaetzle are ready at the same time for serving.
If you’re new to either component or would like detailed process photos, troubleshooting tips, and equipment recommendations, be sure to visit my Authentic German Spaetzle recipe and my German Hunter’s Sauce recipe, where I walk through each one step-by-step.
This is the spaetzle maker I use the most, by the way. I have three different kinds.
How To Make Jägerspätzle
Step 1: Make the Spaetzle Batter
In a large bowl, combine the flour, semolina flour, milk, eggs, butter, salt, and nutmeg.
Using a stand mixer, hand mixer, or sturdy spoon, beat the batter for 15–20 minutes. The batter should be between a very thick pancake batter and a sticky dough. Bubbles should begin to appear throughout.
Cover and let the batter rest for 20–30 minutes.
Step 2: Prep the Hunter’s Sauce Ingredients
While the batter rests, clean and slice the mushrooms, finely chop the onion, mince the garlic, and dice the bacon.
Measure out the remaining sauce ingredients so everything is ready to go.
Fill a large pot with generously salted water and place it over high heat. Leave it to come to a boil while you prepare the sauce.
Step 3: Make the Hunter’s Sauce
In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Add the butter. Sauté the onion until translucent, then add the garlic, thyme, and mushrooms. Cook until the mushrooms are golden and have released their moisture.
Sprinkle the flour over the mushroom mixture and stir well. Add the tomato paste and cook for 1–2 minutes.
Gradually stir in the broth and Worcestershire sauce. Bring to a simmer and cook until slightly thickened.
Temper the sour cream with a few spoonfuls of the hot sauce before stirring it back into the skillet. Season with salt and pepper and return the bacon to the pan.
Reduce the heat to low and keep warm. Add liquid as needed if the sauce is becoming too thick.
Step 4: Cook the Spaetzle
By now, the water should be boiling.
Working in batches, press or scrape the rested batter through a spaetzle maker directly into the boiling water.
Once the spaetzle floats to the surface, cook for another 2–3 minutes before removing it with a slotted spoon or skimmer.
Transfer the cooked spaetzle to a large bowl and toss with a little butter.
Step 5: Assemble and Serve
Divide the spaetzle among serving bowls and spoon the hot hunter’s sauce over top.
Garnish with fresh parsley and thyme and serve immediately.
Love spaetzle? Try making the authentic Käsespätzle, which smothers the noodles in rich cheese and caramelized onions. It’s one of our go-to comfort meals here.
My Top Tips for the Best Jägerspätzle
German Spaetzle with Hunter’s Sauce (Jägerspätzle)
Equipment
- 1 Large Pot to boil the water
- 1 pan to make the sauce
- Chef’s Knife & Cutting Board to prep the ingredients
Ingredients
For the Spaetzle
- 3 cups unbleached all-purpose flour sifted
- 4 tablespoons durum semolina flour optional
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon butter
- 1 teaspoon fine sea salt
- ⅛ teaspoon freshly grated nutmeg
For the Hunter’s Sauce
- 12 ounces mushrooms sliced
- 1 large onion finely chopped
- 2 cloves garlic minced
- ½ cup bacon finely diced
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup bone broth or stock can use water, may need more
- 2 teaspoons tomato paste optional
- 2 sprigs fresh thyme divided
- 2 teaspoons Worcestershire sauce optional
- ⅓ cup sour cream or cream
- Salt and pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Make the spaetzle batter: In a large bowl, combine the flour, semolina flour, milk, eggs, butter, salt, and nutmeg.
- Beat the batter: Mix for 15–20 minutes using a stand mixer, hand mixer, or sturdy spoon until bubbles begin to appear and the batter resembles a very thick pancake batter.
- Rest the batter: Cover and let rest for 20–30 minutes.
- Prepare the sauce ingredients: While the batter rests, slice the mushrooms, finely chop the onion, mince the garlic, and dice the bacon. Measure out the remaining sauce ingredients so everything is ready to go.
- Start the water: Fill a large pot with generously salted water and place it over high heat. A large pot of water can take 15–20 minutes to come to a boil, so starting it now helps ensure the spaetzle and hunter's sauce finish at roughly the same time.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Remove it with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Cook the onion: Add the butter to the skillet and sauté the onion until translucent and soft, becoming golden.
- Add the mushrooms: Stir in the garlic, 1 sprig of thyme, and mushrooms. Cook until the mushrooms release their moisture and become golden brown.
- Build the sauce: Sprinkle the flour over the mushroom mixture and stir well to combine.
- Add the tomato paste: Stir in the tomato paste if using and cook for 1–2 minutes, stirring continuously.
- Add the liquids: Gradually stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and cook until slightly thickened.
- Temper the sour cream: Mix the sour cream with a few spoonfuls of the hot sauce in a small bowl.
- Finish the sauce: Stir the tempered sour cream into the skillet. Season with salt and pepper and return the bacon to the sauce.
- Adjust the consistency: Simmer gently until the sauce reaches your desired consistency. If it thickens too quickly or becomes too thick, stir in additional broth, stock, or water as needed.
- Cook the spaetzle: By now, the water should be boiling. Working in batches, press or scrape the rested batter through a spaetzle maker directly into the boiling water.
- Boil until done: Once the spaetzle floats to the surface, cook for another 2–3 minutes.
- Drain the spaetzle: Remove with a slotted spoon or skimmer and transfer to a large bowl. Toss with a little butter if desired.
- Assemble the Jägerspätzle: Divide the spaetzle among serving bowls and spoon the hot hunter's sauce over top.
- Garnish and serve: Finish with the remaining thyme leaves and fresh parsley and serve immediately.
