About this recipe: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.
1 tablespoon vegetable oil
525g plain flour
1 tablespoon salt
8 large eggs
4 tablespoons plain breadcrumbs
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Method Prep:10min › Cook:15min › Ready in:25min
Fill a large pot with water, add oil and bring to the boil.
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).
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.
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.