Michael Dunlap: Spaetzle with Sausage and Sauerkraut

2:30 PM, Apr 4, 2012   |    comments
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9 eggs

3 tsp. salt & pepper mix

9 c. flour

3 c. chicken stock (optional)

½ c. chives chopped

1 Tablespoon cumin ground

Mix all ingredients together.  Stir until thick paste like texture.  Add some stock if mixture is too thick, add extra flour if mixture is too thin.  Drop in boiling water by teaspoonfuls,  simmer in salted water until floating.  Simmer an additional 1-2 minutes, strain from hot water and place in cold water bath.  Reserve for recipe. 

Kielbasa & Sauerkraut with Spaetzle

2lbs. smoked or fresh kielbasa

2lbs. un-rinsed sauerkraut

1 large onion chopped

2-3 Tablespoons garlic chopped

2-3 quarts stock (pork or chicken)

2-3 Tablespoons pork lard

*smoked salt & pepper to taste

Sauté chopped onion in pork lard until light brown.  Add garlic and cook additional 2-3 minutes.  Add sausage and brown additional 20-25 minutes.  Add sauerkraut & stock to cover sausage, either simmer or roast in oven at 350 for 2-3 hours.  Cook spaetzle and add to kielbasa dish in the last 20-30 minutes of cooking.  Salt & pepper to taste & serve.   


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