Sauerkraut Cheese Spaetzle Käse Spätzle Mit Sauerkraut Recipes

SPäTZLE

Steps:

• Measure the flour in a large bowl.
• Add eggs, salt and nutmeg.
• Start stirring while slowly adding the milk and water. You can stir with a wooden spoon or an electric mixer. Make sure there are no lumps.
• In a large cooking pot bring about 3 l water to a boil.
• Set up a strainer on top of a bowl.
• Place the Spätzle-Presse on top of the pot and fill with the first portion of dough.
• Slowly press the Spätzle-Presse down but not all at once! Just press it enough to have some dough get into the water and wait a few seconds until it falls of from the Spätzle-Presse on it's own. One can also lift the Spätzle-Presse up and down for more control. Press down further, repeat until the portion is completely in the boiling water.
• You may want to turn down the heat a little bit but make sure it is still boiling.
• After about 3 minutes all the Spätzle will be floating on the surface of the water - time to take them out with a skimmer and move them to a strainer. If you want to keep the Spätzle warm for later, use a pot with hot but not boiling water to keep them warm and separated until they are about to be served. Then proceed with the strainer.
• Continue until the entire dough has turned into delicious Spätzle.
• In a pan heat the butter and let it brown a little bit, then add the Spätzle and turn them in the butter before serving.
• If you don't plan to make Käsespätzle, eat Spätzle as aside with a roast or fried saussages, accompanied by Sauerkraut and a gravy.
• Käsespätzle
• While the Spätzle are made, put the bacon into a large pan and let fry at medium heat. Do not discard the fat, you will need it.
• Peel the onion and cut it into rings.
• Remove the bacon from the pan but leave the fat in the pan.
• Draw some of the fat and add it to the Spätzle - makes it taste even better!
• Add the onions to the pan with the remaining fat and fry until softened and light brown.
• Preheat to oven to 375°F.
• Meanwhile crush or cut the bacon into small pieces.
• In a bowl or directly in the casserole mix the Spätzle with the bacon and the shredded cheese. Mix!
• Fill it into a casserole or iron pan and add the cream. The cream should just cover the bottom up to about 1/3 of the Spätzle height. I recommend to add some salt to the cream before adding it because cream covers the salt taste of dishes.
• Place in the oven and bake for about 15 minutes or until you can see some cream bubbles coming up.
• Stir the casserole and change the oven to "Broil". Let broil for a few minutes and serve hot!
• Käsespätzle is served with fried onions ...
• and a green salad.
• Enjoy while hot!

SAUERKRAUT CHEESE SPAETZLE (KäSE SPäTZLE MIT SAUERKRAUT)

Steps:

• Cook the spaetzle al dente, about 15 minutes in salted water.
• Add a layer of cooked spaetzle to a casserole dish. Top with a layer of sauerkraut, then a layer of cheese. Season top with salt and pepper.
• Repeat for a second layer, and a third if needed.
• Heat the olive oil in a pan and brown the sliced onion. Place the browned onions on top of the casserole.
• Bake at 450 just till the cheese is melted and the sauerkraut is warmed, about 20 minutes.
• For a juicier casserole, add some or all of the reserved sauerkraut juice to the casserole before baking.

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.

JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.

Steps:

• Fill a large pot with water, add oil, and bring to a boil.
• 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).
• 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.
• In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
• Place in a preheated oven at 200 C for 15 minutes.
• This is also delicious reheated the next day with a little bit of butter.