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.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: german
Servings: 6 serving

Ingredients

  • 1 u2013 2 bratwurst
  • 3 u2013 3 1/2 cups flour
  • 5 eggs
  • 2 tsps salt
  • 3/4 cup water
  • pinch nut meg
  • pepper
  • 150 g ham sliced black forrest , cubed thick
  • 2 cups wine sauerkraut , drained
  • 2 onions 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