German Spaetzle with Sauerkraut

Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all.

Wonderful spaetzle - thank you! I had the sauerkraut cooking for several hours prior to making the spaetzle to mellow it. I like to cook it in a can of beer and added 1-2t. caraway seeds and a cut up apple. I cooked it in a 3 qt. enameled cast iron pot and took it out when the spaetzle was ready to go and layered it back into this pot, to keep it nice and warm.

This was awesome!!! I added about 1/2 tsp of nutmeg to the batter and cooked the sauerkraut with some onions before layering. After putting the breadcrumbs on, I put the whole thing under the broiler for a few minutes to toast the top. I used the cutting board and knife method to make the noodles; I couldn't get it to come through the holes of my colander very easily. This recipe made a mess of my kitchen but it was extremely tasty!

This was excellent! My boyfriend is from Southern Germany near Stuttgart and this made him feel right at home. I threw a few sliced onions in a pan to throw on top to give it that extra tastes as well as layered with a small amount of mozzarella cheese and pepper. He was in heaven!! THANK YOU!!!

This was an easier dish to make then I thought but bland, very bland. My son needed me to make it for his German class on the day they were sampling the foods of Germany. I spiced it up by melting some butter in a pan, adding the spaetzle with sauerkraut and then sprinkling some parmesan cheese on it. That made it taste awhole lot better, but probably not as authentic as it is in Germany. If you are in need of a german recipe to take to a class or themed dinner, consider the Bee Sting Cake on this site submitted by Carol Chung...that is awesome!

The reason I've taken a star away from my rating is that I changed the recipe considerably. I didn't want to make such a lot of spätzle, so I cut the recipe in half, approximately - 2 cups of flour to four large eggs (also salt, nutmeg and white pepper). I chopped up 4 slices of thick cut bacon and an onion to fry up in butter to sauté the spätzle in afterwards, which came to three batches in my big pot of boiling water. I'm figuring that the complaints about the blandness of this dish come because of the relatively small amount of sauerkraut - I used this half recipe of spätzle with the same amount as given here. Mixed it all up in the pan and fried it together for a few minutes until all piping hot, then served with grilled bratwurst. Lovely!

Just not as yellow as my German "mother in law's" she uses yolks only... Keep her German Son happy!

I used this recipe for the spaetzle only and it makes great, authentic tasting spaetzle. The only thing I added to the recipe was about 1/4 teaspoon of nutmeg. I fried it with onion and swiss cheese to make a great side dish. Definitely a keeper.

This time I used kielbasa instead of bacon way better. made it the day before warmed it in the oven for 30 minutes at 350....not one crumb left.

I used home made sauerkraut, a small amount of chicken stock and heated it throughly. Pretty tasty.

No place for parmesan cheese here you killed it, this is a great one just do it right I am German just look at my car