Sausages, Sauerkraut and Spaetzle
You will need:
8 links of fresh Slovenian Sausage or Kielbasa
1 16 oz jar or container of sauerkraut
1 apple, peeled/chopped
1/4 c brown sugar
Process:
In a large saucepan, place the sausages and cover with water. Over medium heat bring the water to boil then reduce heat and allow to simmer for 30 minutes.
In a Dutch oven combine the sauerkraut with the apple and the brown sugar and heat over low to allow the sugar to dissolve.
When the sausages are done combine them with the sauerkraut and allow to simmer for an additional 30 minutes.
Alternatively, you can combine the sauerkraut ingredients in a bowl, transfer to baking dish and cook in the oven at 350 for 30 minutes. Transfer the sausages to the baking pan. Continue in oven for additional 15 minutes.
Serve hot with spaetzle!
Spaetzle : You will need a spaetzle press
Ingredients
2 c g/f multipurpose flour blend
1 t salt
4 – 6 eggs
2/3 c milk
1 -3 T melted butter
Process:
Bring a large saucepan of salted water to a boil.
In the bowl of a stand mixer combine the flour and the salt.
Add 1/3 c milk and eggs, one at a time
After the 4th egg add additional milk and/or eggs as will create a thick, smooth dough.
The batter will be thicker than pancake batter –
much like a pizzelle cookie dough
Adjust heat so water remains at a gentle boil.
Using a spaetzle maker, fill the holder with 1/3 of the dough.
Hold the spaetzle maker over the pot of boiling water.
Push the dough through the holes in the spaetzle maker into the water.
Boil for 2 minutes or until the spaetzle rise to the top of the water, stir gently, once or twice only and using a slotted spoon, remove the cooked spaetzle into a colander to drain.
Transfer to a small bowl and drizzle with 1 T of melted butter to hold.
The spaetzle as pictured above is tossed with 1/2 c grated gruyere cheese while warm and held in a warm oven until all batter was cooked and ready!
Yield – 4 cups of spaetzle noodles