Spaetzle with Sauerkraut

    Spaetzle with Sauerkraut


    11 people made this

    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.

    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

    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 (1)


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

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