German Spaetzle with Sauerkraut

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. 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 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.
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 (8)

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24

KATHRYNF1

Oct. 3, 2007

"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 aft..." See moreerward. 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!"

21

ANDRIJANE

Sep. 23, 2010

"Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all...." See more"

17

sizial

Jan. 4, 2010

"Wonderful spaetzle - thank you! I had the sauerkraut cooking for several hours prior to making the spaetzle to mellow it. I like to cook it in a can of beer and added 1-2t. caraway seeds and a cut u..." See morep apple. I cooked it in a 3 qt. enameled cast iron pot and took it out when the spaetzle was ready to go and layered it back into this pot, to keep it nice and warm."