Königsberger Hochzeitsnudeln
A variation of Königsberger Klopse, a Prussian dish with meatballs, capers and cream sauce over full flavored egg noodles.
Region Berlin
Servings 4
Ingredients
- 1 small onion
- 2 tsp 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 tsp capers
- 1/2 cups chives
- dash salt and pepper
- dash freshly ground nutmeg
- dash lemon juice
- 1/2 tsp sauce thickener
Instructions
- 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.
- 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.
- 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 .
Notes
Prep time: 30 Min.
Cook time 15 Min.
Cook time 15 Min.
