Sauerkraut with homemade spaetzle and smoked pork

Ingredients for 4 servings:

• 500 g sauerkraut
• 1 onion(s)
• 1 bay leaf
• Sugar, to taste
• 250 g smoked pork (neck)
• 250 g flour
• 2 eggs, possibly 3, depending on size
• 2 onions
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and dice the onions, then sauté briefly in a little oil. Add the roughly torn, well-drained sauerkraut and braise vigorously. You want a light roasted aroma. Add the bay leaf and then the smoked pork. Pour in a little water and braise for about 30 minutes. Remove the meat and cut into small pieces. Season the sauerkraut with sugar, if desired. For the spaetzle, vigorously beat the flour with salt and two, or three, eggs. This also takes 10-15 minutes in the food processor. The dough should form a very thick dough. Add a little water if necessary. Then let it rest for about 10 minutes. At the same time, bring a really large pot of lightly salted water to the boil. The water should be just about boiling. Then, depending on your ability, scrape the spaetzle off the board or press them into the water in batches. As soon as the spaetzle float to the top, lift them out of the water and store them temporarily in a bowl of warm water. Mix the sauerkraut with the spaetzle and the smoked pork pieces. Heat briefly again if necessary. Slice the onion into rings, fry until golden brown, and finally add to the dish.