Spaetzle and Sauerkraut

    25 minutes

    Spaetzle are short German noodles usually made with a spaetzle press, although a large-holed colander will work as well.

    17 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 5 cups plain flour
    • 1 tablespoon salt
    • 8 large eggs, beaten lightly
    • 1 cup water
    • 440g can sauerkraut
    • 50g butter
    • 1/3 cup day old bread crumbs

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Fill a large saucepan with water, add oil and bring to the boil.
    2. Place the flour in a large mixing bowl and make a well in the middle. Add the combined salt, eggs and water and beat until the mixture is smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You can use a colander to push the dough through).
    3. Cook until the spaetzle float to the surface and then drain. Place half of the spaetzle in a large ceramic serving dish and cover with a layer of sauerkraut. 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. Sprinkle the breadcrumbs over the spaetzle and serve,

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    Reviews in English (16)


    Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all.  -  22 Sep 2010  (Review from Allrecipes USA and Canada)


    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 afterward. 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!  -  03 Oct 2007  (Review from Allrecipes USA and Canada)


    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 up 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.  -  02 Jan 2010  (Review from Allrecipes USA and Canada)