Knoephla Potatoes And Sauerkraut Recipes

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POTATO AND SAUERKRAUT SOUP WITH KIELBASA



Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
  • Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
  • Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
  • Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

KNOEPHLA SAUSAGE HOTDISH



Knoephla Sausage Hotdish image

Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield one 8-inch square hotdish

Number Of Ingredients 21

3 1/4 cups (420 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley
1 teaspoon olive oil
Nonstick cooking spray, for the baking dish
3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley

Steps:

  • For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
  • Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
  • Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
  • For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
  • In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
  • In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
  • In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
  • Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
  • Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
  • Garnish with the parsley before serving.

FRIED KNOEPHLA WITH SAUSAGE, POTATOES, & KRAUT RECIPE



Fried knoephla with sausage, potatoes, & kraut Recipe image

Provided by socalnativelala

Number Of Ingredients 12

knoephla dough:
1 lb of sausage or bacon cooked with a small white onion and grease until browned, save grease.
4 c self rising flour (or ap flour + 1/2 tsp baking powder
1/4 tsp salt)
2 eggs
1 c warm water
1 c whole milk
6 potatoes, peeled and cubed
salt and pepper to taste
bacon or sausage grease (lard or vegetable oil)
butter
22 ounces sauerkraut, drained

Steps:

  • Beat eggs and liquids in a medium size mixing bowl. Add in half flour mixture and mix well. Knead the dough, adding more flour until the dough in stiff and hard to work with, let the dough rest for 10 minutes. Bring a pot of well salted water to boil. Add in potatoes and cook just until tender. Remove from water using slotted spoon and drain colander, leaving boiling water simmering. Take parts of dough and roll in palms to make a 1/2 to 3/4 inch wide cylinder. While potatoes cool use scissors to cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 1-2 minutes longer. Drain well. Place grease and/or butter in a large skillet and heat over medium to high heat. Add cooked potatoes and salt and pepper to taste. Fry until potatoes are golden brown. While potatoes are frying, place grease/butter in a non-stick skillet, heat over high heat. Cook the kneophla in batches, until browned, transferring the fried dumplings into the skillet with the potatoes. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. - Mary Lyon, Spotsylvania, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

6 medium red potatoes, cubed
2 tablespoons canola oil
1 small onion, halved and sliced
1 pound smoked sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 567 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 2043mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 20g protein.

GERMAN-RUSSIAN-DAKOTA KNEFLA



German-Russian-Dakota Knefla image

This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.

Provided by Megan

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
1 egg
¼ cup milk
2 tablespoons vegetable oil
3 potatoes, peeled and diced

Steps:

  • Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
  • Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g

KNOEPHLA SOUP



Knoephla Soup image

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.

SAUERKRAUT & POTATOES



Sauerkraut & Potatoes image

Make and share this Sauerkraut & Potatoes recipe from Food.com.

Provided by Coasty

Categories     Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

500 g sauerkraut
1 onion, small, grated
1 granny smith apple, cored & grated
1 tablespoon butter
4 potatoes, peel cut in quarters
1 cup water
pepper

Steps:

  • Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
  • Sprinkle over the onion and apple pepper and dot with butter. Add water.
  • Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

Nutrition Facts : Calories 247.9, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 867.7, Carbohydrate 51.4, Fiber 9.9, Sugar 9.8, Protein 5.9

POTATO & SAUERKRAUT BAKE



Potato & Sauerkraut Bake image

Inspired by food I grew up eating. The sauerkraut and fennel makes this potato dish a very European-tasting side that goes great with sausage. Just be sure to squeeze out all that liquid from the kraut.

Provided by rpgaymer

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
6 red potatoes, cut into chunks
1 onion, chopped
1/2 fennel bulb, chopped
3 celery ribs, chopped
4 carrots, peeled and chopped
2 cups sauerkraut, very WELL-DRAINED
fresh cracked pepper
sea salt, to taste

Steps:

  • Preheat oven to 400°F.
  • Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then. Add salt and pepper to taste.
  • Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too.
  • Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish.
  • Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small bit of salt and pepper every time I stir as well.
  • Remove from oven and let cool for at least 10 minutes before serving.

KNOEPHLA, POTATOES AND SAUERKRAUT



Knoephla, Potatoes and Sauerkraut image

This is an old German family recipe that is easily modified for the number of people being served.

Provided by DHERDEBU

Categories     Dumplings

Yield 6

Number Of Ingredients 10

3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
1 cup warm water
2 tablespoons vegetable oil
6 potatoes, peeled and cubed
salt and pepper to taste
1 tablespoon butter
22 ounces sauerkraut, drained

Steps:

  • Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
  • Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
  • Roll dough into a 1/2 to 3/4 inch wide cylinder.
  • Bring a pot of salted water to boil. Using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 2 minutes longer. Drain well.
  • Place oil in a large skillet and heat over medium-high heat. Add potatoes and salt and pepper to taste. Fry until potatoes are cooked through and golden brown.
  • While potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
  • When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 93.4 g, Cholesterol 36.1 mg, Fat 8.3 g, Fiber 9.2 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 856.8 mg, Sugar 3.6 g

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