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Krautspatzl
A comforting and rustic dish combining homemade SpƤtzle with sautƩed sauerkraut and often bacon or speck, offering a delightful balance of tangy and savory flavors.
š§ IngrediĆ«nten
- 300 g All-purpose flour
- 3 large Eggs
- 100 ml Milk
- 50 ml Water
- 1 tsp Salt
- 1/4 tsp Nutmeg(freshly grated)
- 500 g Sauerkraut(drained)
- 150 g Bacon or Speck(diced)
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- to taste Black pepper(freshly ground)
šØāš³ Instructies
- 1
Prepare the SpƤtzle dough: In a bowl, whisk together flour, salt, and nutmeg. In a separate bowl, whisk eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth, slightly elastic dough forms. It should be thick but pourable. Let the dough rest for 10-15 minutes.
- 2
Bring a large pot of salted water to a rolling boil. Use a SpƤtzle maker, a colander with large holes, or a cutting board to press or scrape small pieces of dough into the boiling water. Cook for 2-3 minutes until they float to the surface. Drain and set aside.
- 3
While the SpƤtzle cooks, cook the bacon or speck in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 4
Add the chopped onion to the skillet and sautƩ in the bacon fat until softened and translucent, about 5-7 minutes. Add the drained sauerkraut and cook for about 10-15 minutes, stirring occasionally, until it softens and some of the liquid evaporates.
- 5
Add the cooked SpƤtzle and the reserved crispy bacon to the skillet with the sauerkraut and onions. Add the butter and toss everything together to combine. Cook for another 5-7 minutes, stirring, until the SpƤtzle is heated through and lightly browned in places.
- 6
Season with freshly ground black pepper to taste. Serve hot, optionally with a side of sour cream or a dollop of crĆØme fraĆ®che.
š” Pro Tips
- āThe SpƤtzle dough consistency is key; it should be thick enough to hold its shape but loose enough to pass through a SpƤtzle maker.
- āDon't overcrowd the pot when cooking SpƤtzle; cook in batches if necessary.
- āSqueeze out as much liquid as possible from the sauerkraut before adding it to the pan.
- āFor a richer flavor, use smoked bacon or speck.
āØ IdeeĆ«n voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add sautƩed mushrooms along with the onions and sauerkraut.
- For a vegetarian version, omit the bacon and sautƩ the onions in butter or oil.
- A pinch of caraway seeds can be added to the sauerkraut mixture.