Spaetzle and Sauerkraut

Spaetzle and Sauerkraut


11 people made this

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


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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