Zie Germans are coming! (To Dinner): Bratwurst, sauerkraut and kasespatzle
It’s my Oma’s birthday tomorrow, so I decided to make her a taste of home: bierkase (beer cheese!) Kasespazle with black forest ham, bratwurst and sauerkraut.
Zie Germans are coming! (To Dinner): Bratwurst, sauerkraut and kasespatzle
It’s my Oma’s birthday tomorrow, so I decided to make her a taste of home: bierkase (beer cheese!) Kasespazle with black forest ham, bratwurst and sauerkraut.
Servings: 6 serving
Ingredients
- 1 u2013 2 bratwurst
- 3 u2013 3 1/2 cups flour
- 5 egg
- 2 tsps salt
- 3/4 cup water
- pinch nutmeg
- pepper
- 150 g Ham sliced black forrest , cubed thick
- 2 cups wine sauerkraut , drained
- 2 onion diced
- 1/4 cup red wine
- 1 cup beef broth
- mustard brats good for dipping the
Instructions
- Put a large pot of lightly salted water on the stove to boil
- in a large bowl mix together the flour, eggsm water, salt and nutmeg until itu2019s elasticy and pretty sticky
- Divide the dough into about 3 equal portions, spread the first portion over a cutting board so itu2019s about 1 cm thick
- Divide the dought on the cutting board into 2 or 3 equal parts lengthwise
- Using a spatula, scrape small strips of the dough directly into the water. Dip the spatula into the water each time and the dough should slide right off
- let the dough strips boil about 3 minutes, then remove from the water to a strainer
- In a large pan sautee one chopped onions
- add the cooked spazle noodles and ham, season with salt and pepper and toss thouroughly until the noodles begin to darken
- spread half the shredded cheese over the noodles and toss until melted, spread the other half and toss again.
- in a large pan sautee one of the chopped onions
- add the sauerkraut, broth and red wine
- simmer at medium high, stirring occasionally until the broth is reduced considerably, about 10-15 minutes
- Boil the sausages for ten minutes
- Grill the sausage on medium high for 8 u2013 10 minutes
- Eat with delicious mustard
Notes
The mustard I got was Kozliks German mustard from St Lawrence Market here in Toronto
