SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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