in Recipes

Sauerkraut with spaetzle à la Mary

updated

Spread the love

Ingredients for 2 servings:

  • 250 g spaetzle
  • 500 g sauerkraut
  • 125 g butter
  • 100 g breadcrumbs
  • 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

My mother’s secret recipe

Cook the canned sauerkraut in a pot according to the instructions. Cook the spaetzle in boiling salted water for 10 minutes, until tender. Drain and let stand. Melt the butter in the spaetzle pot over medium heat until the butter has melted and is slightly browned. Add the breadcrumbs and stir constantly. Turn off the heat! The amount of breadcrumbs you add is a matter of taste—we always add until the mixture is quite firm. Place the sauerkraut on a plate, toss the spaetzle in the breadcrumb-butter mixture, and stir until well blended, then pour over the sauerkraut! We like it best when we mix everything together again on the plate.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Shashlik in red sauce

Basil butter