Spaetzle with Sauerkraut

    (14)
    25 min

    I am from Germany and this is one of our favourite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.


    11 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 525g plain flour
    • 1 tablespoon salt
    • 8 large eggs
    • 250ml water
    • 400g sauerkraut
    • 100g butter
    • 4 tablespoons plain breadcrumbs

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Fill a large pot with water, add oil and bring to the boil.
    2. Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (you may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
    3. When the spaetzle float to the top of the pot, drain. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the dish while working to keep warm.
    4. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (13)

    by
    1

    Delicious. My family add some fried bacon to the onions and top with grated cheese  -  12 Apr 2009

    by
    26

    Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all.  -  22 Sep 2010  (Review from Allrecipes US | Canada)

    by
    26

    This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the oven afterward. The heat from the cooked spaetzle can't stand up to cold kraut. Since it was better the second day, this might be a candidate for a make-ahead dish. And, oh yeah, it makes A LOT!  -  03 Oct 2007  (Review from Allrecipes US | Canada)

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