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Sauerkraut Spaetzle with German Sausages
- Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don‘t let it burn)
- Cook the Spaetzle al dente in boiling salt-water.
- Melt three tablespoons of butter in a large pan. Sauté the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon)
- When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden.
- Add the cooked Sauerkraut and stir well. Season with salt and pepper.
- Just before serving, throw in the chopped parsley for some fresh color.
- Fry up the sausages and place on top of the Spaetzle.
HintThese are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes. print share
Ingredients [4 servings]
- 3 cups of Spaetzle
- 1 chopped up onion
- 1 cup of diced bacon
- 2 cups of Sauerkraut
- Juniper berries, bay leaves
- Dash of white wine
- Salt and pepper
- Bunch of parsley
- 4 Bratwuerste