Spaetzle Sauerkraut And Sausage Casserole Recipes

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SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE



Spaetzle, Sauerkraut and Sausage Casserole image

This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!

Provided by Experimenter

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
1 teaspoon salt
3 eggs
⅓ cup water
1 teaspoon vegetable oil
2 slices bacon, diced
½ large onion, chopped
2 tablespoons butter
1 small Gala apple, cored and chopped
2 tablespoons brown sugar
1 (16 ounce) package sauerkraut
1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces

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.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g

SAUSAGE AND SAUERKRAUT CASSEROLE



Sausage and Sauerkraut Casserole image

This recipe has been in our family for over 50 years, and it's always been our favorite casserole! Now that our four children are grown and gone, I don't often make family-sized meals...but we still enjoy this casserole often, because it's so simple to prepare and reheats nicely.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 cups uncooked elbow macaroni
1 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sauerkraut
1 teaspoon sugar
4 to 5 tablespoons shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

Nutrition Facts : Calories 281 calories, Fat 16g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

SAUERKRAUT CASSEROLE



Sauerkraut Casserole image

Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. -Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

1 pound mild Italian sausage links, cut into 1-inch slices
1 large onion, chopped
2 medium apples, peeled and quartered
1 can (27 ounces) sauerkraut, rinsed and well drained
1 cup water
1/2 cup packed brown sugar
2 teaspoons caraway seeds

Steps:

  • In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE



Spaetzle, Sauerkraut and Sausage Casserole image

This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!

Provided by Experimenter

Categories     Dumplings

Time 1h20m

Yield 6

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
1 teaspoon salt
3 eggs
⅓ cup water
1 teaspoon vegetable oil
2 slices bacon, diced
½ large onion, chopped
2 tablespoons butter
1 small Gala apple, cored and chopped
2 tablespoons brown sugar
1 (16 ounce) package sauerkraut
1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces

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.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g

JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.



Jutta's Traditional German Spaetzle With Sauerkraut. image

What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4.

Provided by Um Safia

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

15 ml vegetable oil
530 g all-purpose flour
20 g salt
8 large eggs
235 ml water
1 (14 1/2 ounce) can sauerkraut (or 14.5 oz of homemade)
115 g butter
25 g plain breadcrumbs

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.

Nutrition Facts : Calories 454.2, Fat 19.1, SaturatedFat 9.3, Cholesterol 242.2, Sodium 1503.3, Carbohydrate 55.5, Fiber 3.3, Sugar 1.7, Protein 14.2

SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES



SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES image

Make and share this SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES recipe from Food.com.

Provided by Gagoo

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups spaetzle noodles
1 onion, chopped up
1 cup bacon, diced
2 cups sauerkraut
juniper berries, bay leaves
1 dash white wine
3 tablespoons butter
salt and pepper
1 bunch parsley
4 bratwursts

Steps:

  • 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.

Nutrition Facts : Calories 549.7, Fat 49.8, SaturatedFat 19.4, Cholesterol 110.3, Sodium 1566.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.5, Protein 16.9

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