This wonderful Krautspaetzle is served at German fairs and homes, and is a traditional dish from Schwabia.
- 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
Recipe courtesty of Bechtle
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.