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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: The consistency should be similar to thick pancake batter. - 2
Bring a large pot of salted water to a rolling boil.
đĄ Proffstips: Use a SpĂ€tzle 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.
đĄ Proffstips: Be careful not to break the Spatzen. - 7
Serve hot, garnished with fresh chives.
đĄ Proffstips
- âEnsure the sauerkraut is well-drained to avoid a watery dish.
- âDon't overcook the Spatzen; they should be slightly firm to the bite (al dente).
- âAdjust the amount of caraway seeds to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.