Jutta's Traditional German Spaetzle With Sauerkraut. |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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What could be more delicious than speatzle or sauerkraut? I'll tell you - Spaetzle with Sauerkraut of course. This is the traditional version & is so tasty. Ingredients:
15 ml vegetable oil |
530 g all-purpose flour |
20 g salt |
8 large eggs |
235 ml water |
1 (14 1/2 ounce) can sauerkraut (or 14.5 oz of homemade) |
115 g butter |
25 g plain breadcrumbs |
Directions:
1. Fill a large pot with water, add oil, and bring to a 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.
3. 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).
4. When the spaetzle float to the top of the pot, drain them. 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 pan to keep the dish warm.
5. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
6. Place in a preheated oven at 200 C for 15 minutes.
7. This is also delicious reheated the next day with a little bit of butter.
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