Koenigsberger Wedding Noodles

(Königsberger Hochzeitsnudeln)
A variation of Königsberger Klopse, a Prussian dish with meatballs, capers and cream sauce over full flavored egg noodles.
Servings: 4
Ingredients
  • 1 small onion
  • 2 teaspoon butter
  • 3/4 cup whipping cream
  • 1/2 cup milk
  • 6-1/2 oz broad egg noodles (Hochzeitsnudeln)
  • 3/4 cup German bratwurst sausage uncooked
  • 2 teaspoons capers
  • 1/2 cups chives
  • dash salt and pepper
  • dash freshly ground nutmeg
  • dash lemon juice
  • 1/2 teaspoon sauce thickener
Instructions
  1. Peel onion and cut into small cubes. Melt butter in pot and cook onions until soft. Add whipping cream and milk and cook sauce on low heat approx.. 5 minutes. Cook noodles separately in salted water.
  2. Press sausage out of the casing and form into small dumplings with moistened hands. Add meat dumplings and capers into sauce, cover pot and simmer for for 7 minutes or until done.
  3. Wash chives, dry, and cut into small tubes. Drain noodles. Season the sauce with salt, pepper, nutmeg and a few dashes of lemon juice. If necessary, thicken sauce with binder. Add noodles to the dumpling-caper sauce and top with chives .
Recipe Notes

Prep time: 30 Min.
Cook time 15 Min.

(Königsberger Hochzeitsnudeln)
A variation of Königsberger Klopse, a Prussian dish with meatballs, capers and cream sauce over full flavored egg noodles.
Servings: 4
Ingredients
  • 1 small onion
  • 2 teaspoon butter
  • 3/4 cup whipping cream
  • 1/2 cup milk
  • 6-1/2 oz broad egg noodles (Hochzeitsnudeln)
  • 3/4 cup German bratwurst sausage uncooked
  • 2 teaspoons capers
  • 1/2 cups chives
  • dash salt and pepper
  • dash freshly ground nutmeg
  • dash lemon juice
  • 1/2 teaspoon sauce thickener
Instructions
  1. Peel onion and cut into small cubes. Melt butter in pot and cook onions until soft. Add whipping cream and milk and cook sauce on low heat approx.. 5 minutes. Cook noodles separately in salted water.
  2. Press sausage out of the casing and form into small dumplings with moistened hands. Add meat dumplings and capers into sauce, cover pot and simmer for for 7 minutes or until done.
  3. Wash chives, dry, and cut into small tubes. Drain noodles. Season the sauce with salt, pepper, nutmeg and a few dashes of lemon juice. If necessary, thicken sauce with binder. Add noodles to the dumpling-caper sauce and top with chives .
Recipe Notes

Prep time: 30 Min.
Cook time 15 Min.