Knoephla, Bacon and Sauerkraut Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb of bacon or sausage cooked with a small white onion until carmelized
1 jar of sauerkraut
Knoephla Dough: 4 c of flour, 1 tsp salt, 2 eggs, 1/2 c half and half cream, 1 and 1/2 c milk
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Directions: |
Directions:Mix dough, may add a little more flour if sticky. Take parts of dough and roll in palms to make a circular roll about the diameter of a nickel. Cut into small pieces, about a half inch long and drop into boiling water. When the knoephla comes to the top, drain in colander.
In a big electric fry pan or Dutch oven, melt 1/3 cup butter, brown onions. Add drained knoephla and drained package or jar of sauerkraut. Fry on low to medium temp for about 20 minutes, add cut up bite size sausage or bacon to mixture, and simmer on lowest temp for a half hour, or in a crock pot for at least an hour, or on low for up to 4 hours for a later meal. You can add a little flour and cream to make a thicker sauce. |
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Personal
Notes: |
Personal
Notes: I had a dish similar to this in Martin, North Dakota at a Martin Baptist Church potluck. The Pastor there is David Gallagher, his wife Angela (Simons) is a Simons cousin- big sister, their son's are Ben and Jon.
There are many ways to use the Knoephla noodle in stews, soups etc. There are many people who are ethnically German from Russia ancestry living in North Dakota and Northwestern Minnesota. I have had this with bacon, and would probably chose a Polska Kielbasa sausage. Pork chops are also used. This dish made the Otto/Simons Prussian part of my heart sing! Angela can attest to the number of times I asked for this recipe!
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