Koenigsberger Wedding Noodles

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 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

  • 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.

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