Sauerkraut Spaetzle with German Sausages

Krautspaetzle with Sausages
This wonderful Krautspaetzle is served at German fairs and homes, and is a traditional dish from Schwabia.
Course Entree
Keyword Oktoberfest
Region Bavaria
Servings 4


  • 18 oz spaetzle such as Bechtle ALB-GOLD
  • 1 chopped onion
  • 1 cup diced bacon 7 oz
  • 28 oz sauerkraut such as Hengstenberg Mildessa
  • 1/2 tsp juniper berries
  • 1 bay leaf
  • 2 fl oz white wine
  • 3 tbsp butter
  • salt and pepper
  • 1 bunch fresh parsley
  • 4 bratwurst or other German sausages


  • Cook the sauerkraut for about 15 minutes with juniper berries, bay leaf and white wine. (Don't let it burn!)
  • Cook the spaetzle al dente in boiling salted water.
  • Melt three tablespoons of butter in a large pan. Sauté the chopped onion and about 1 cup of diced bacon. (Be careful with the amount of bacon, depending on its saltiness.)
  • When the bacon is nice and crunchy, add the cooked spaetzle to the same pan and cook until just a bit golden. Add the cooked sauerkraut and stir well. Season with salt and pepper.
  • Just before serving, garnish with fresh chopped parsley.
  • Fry up the sausages and serve on top of the spaetzle.
Recipe courtesty of Bechtle

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