SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES
Make and share this SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES recipe from Food.com.
Provided by Gagoo
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don't let it burn).
- Cook the Spaetzle al dente in boiling salt-water.
- Melt three tablespoons of butter in a large pan. Sauté the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon).
- When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden.
- Add the cooked Sauerkraut and stir well. Season with salt and pepper.
- Just before serving, throw in the chopped parsley for some fresh color.
- Fry up the sausages and place on top of the Spaetzle.
Nutrition Facts : Calories 549.7, Fat 49.8, SaturatedFat 19.4, Cholesterol 110.3, Sodium 1566.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.5, Protein 16.9
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