Monday, January 21, 2013
Sauerkraut and Kniphla
This is my version of this old, traditional, German recipe. Even the spelling of Kniphla is my own version.
This is a recipe from Tim's Grandma Kusler. I have adapted it to our own tastes, we like to add more meat and fat to our meals!
This was a favourite meal of Tim's when he was growing up and it is now a favourite at our house as well. It can take a bit of time, which is why it is often a meal the kids get on their birthdays. It is also not a healthy meal, which is why we don't eat it on a regular basis... but it is oh, so, good!
1 1/2 cups of white flour
1/2 tsp. baking powder
1 egg mixed into 1 cup of water
Mix together, add more flour as needed. Roll out on floured surface to 1/4" thick. Slice into thin and short strips.
Boil in a large pot of salted water. These noodles will double in size and float to the top when done.
In a large frying pan saute five sausage links in olive oil (I use Italian sausage) and then set aside.
Add 1/4 cup of butter to the frying pan and sauté:
1 medium onion, chopped
1 package of bacon, chopped
Once this is cooked, slice the cooked sausage and add it to the pan. Season with salt and pepper.
Add cooked pasta to the pan and fry until golden. Add more butter if you like!
Add 1 can of sauerkraut and mix together.
Mix in 1/2 cup of seasoned bread crumbs.