Steirische Krautspatzen
A hearty and flavorful Styrian specialty, Krautspatzen are a type of noodle or dumpling mixed with sauerkraut and often bacon, offering a delightful balance of tangy and savory notes.
🧂 Ingredients
- 300 g All-purpose flour
- 3 large Eggs
- 100 ml Milk
- 1 tsp Salt
- 500 g Sauerkraut(drained and roughly chopped)
- 150 g Bacon(diced)
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 1 tsp Caraway seeds(optional)
- 2 tbsp Fresh chives(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the Spatzen dough: Whisk together flour, eggs, milk, and salt until a smooth, thick batter forms. It should be pourable but not too runny.
💡 Tip: The consistency should be similar to thick pancake batter. - 2
Bring a large pot of salted water to a rolling boil.
💡 Tip: Use a Spätzle maker, a colander with large holes, or a cutting board and knife to cut small pieces of dough directly into the boiling water. - 3
Cook the Spatzen in batches. Drop small portions of the dough into the boiling water. Once they float to the surface (about 2-3 minutes), they are cooked. Remove with a slotted spoon and set aside.
- 4
In a large pan, cook the diced bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
- 5
Add the chopped onion to the bacon fat and sauté until softened and translucent. Add the drained sauerkraut and caraway seeds (if using), and cook for about 5-7 minutes until slightly tender.
- 6
Add the cooked Spatzen and the crispy bacon back into the pan with the sauerkraut and onions. Add butter and toss everything together gently until well combined and heated through.
💡 Tip: Be careful not to break the Spatzen. - 7
Serve hot, garnished with fresh chives.
💡 Pro Tips
- ✓Ensure the sauerkraut is well-drained to avoid a watery dish.
- ✓Don't overcook the Spatzen; they should be slightly firm to the bite (al dente).
- ✓Adjust the amount of caraway seeds to your preference.
🔄 Variations
- Add some smoked paprika for a deeper flavor.
- Serve with a dollop of sour cream or plain yogurt.
- For a vegetarian version, omit the bacon and sauté the onions in butter or oil, adding a pinch of smoked salt for depth.