I am from Germany and this was one of our favorite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.

Jutta
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with water, add oil, and bring to a boil.

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  • Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).

  • When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.

  • In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.

Nutrition Facts

604 calories; 25.4 g total fat; 289 mg cholesterol; 1848 mg sodium. 74.2 g carbohydrates; 18.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2010
Better to fry sauerkraut with chopped onion in some butter till all starts browning also sprinkle bacon bits on top of all. Read More
(29)

Most helpful critical review

Rating: 3 stars
10/03/2007
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the oven afterward. The heat from the cooked spaetzle can't stand up to cold kraut. Since it was better the second day this might be a candidate for a make-ahead dish. And oh yeah it makes A LOT! Read More
(27)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/23/2010
Better to fry sauerkraut with chopped onion in some butter till all starts browning also sprinkle bacon bits on top of all. Read More
(29)
Rating: 5 stars
09/23/2010
Better to fry sauerkraut with chopped onion in some butter till all starts browning also sprinkle bacon bits on top of all. Read More
(29)
Rating: 3 stars
10/03/2007
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the oven afterward. The heat from the cooked spaetzle can't stand up to cold kraut. Since it was better the second day this might be a candidate for a make-ahead dish. And oh yeah it makes A LOT! Read More
(27)
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Rating: 5 stars
01/04/2010
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. Read More
(24)
Rating: 4 stars
10/21/2010
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! Read More
(9)
Rating: 5 stars
03/01/2010
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!!! Read More
(7)
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Rating: 2 stars
10/16/2009
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! Read More
(6)
Rating: 4 stars
03/26/2010
Just not as yellow as my German "mother in law's" she uses yolks only... Keep her German Son happy! Read More
(2)
Rating: 5 stars
11/21/2012
Great dish. Entered it in a German Food Day contest and placed 3rd. I did a couple of others suggestions like frying the sauerkraut in butter for awhile to slightly diminish the kraut. Read More
(2)
Rating: 5 stars
03/28/2015
I had a similar dish in Partenkirchen Germany and wanted to try and recreate it. I added bacon and onions. I made the dough and used white wheat flour which I think gave it a nuttier texture and tasted great! I will use a ricer next time since I broke my spaetzle maker! It was a plastic piece but the ricer is just easier and I don't burn off my arms over the hot water. I also sauteed the spaetzle in butter to firm it up. I simmered my kraut in beer and added a little brown sugar and caraway. It was great! I mixed all the above and baked it with some mozz on the top. Swiss would work also but that's all we had. Great dish with personalized tweaking. Read More
(1)