Best Knoephla Sausage Hotdish Recipes

KNOEPHLA HOTDISH

Steps:

• In a large skillet, fry bacon, onion, and black pepper until bacon is fairly crisp and onion is caramelized. Remove them from the skillet and place in a crockpot or baking dish. Reserve a couple of tablespoons of the bacon fat (just keep it in the skillet). Bring the heat up to medium to med-high. Add vinegar, sugar, and salt. Stir constantly for a minute. Remove from heat and set aside.
• In a large pot, add potatoes. Boil until soft (I start the potatoes while my bacon is frying). Drain and add potatoes to crockpot or baking dish. Pour vinegar mixture from skillet over potatoes. Stir in sauerkraut.
• To make the knoephla, beat 2 eggs in a large bowl. Add milk, salt, and baking powder. Whisk together. Gradually add flour until you've made a stiff dough. Cut tennis ball pieces off of dough. Form ropes (see above picture) on floured surface until all the dough has been used. Cut with a scissors or pizza cutter to make small pieces. Add the pieces, knoephla, to a boiling pot of water, stirring so they do not stick together. Let simmer for about 5-8 minutes. Drain and place knoephla into the crockpot or baking dish.
• Add cream, salt, and pepper to taste.
• If using a baking dish, cover and bake in the oven at 350 degrees for 30 minutes or until heated through. Or if you want to start it early and eat later, use a crockpot, set on warm.
• *bacon can be swapped out for ring sausage, but you'll need to add a little butter or oil to start the vinegar mixture.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

KNOEPHLA SOUP

Steps:

• For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
• Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
• For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
• When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
• Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

KNOEPHLA SOUP

Steps:

• Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.
• Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.
• Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don't stick together. Drop them directly into the simmering soup for the last 20 minutes.
• In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.