Fried Späetzle with Honey Mustard Sauerkraut and Crunchy Bacon

Cooking Time

20 min

Prep Time

5 min

Servings

2

Skill Level

Easy

Our simple, rustic and traditional German recipe is a harmonious blend of flavors and textures.

The classic German combination of späetzle and sauerkraut make this recipe ideal for a small meal, or served as a side dish, complementing a Bratwurst, backyard barbecue, or a delicious Sunday meal when paired with pork roast.

1

In a pot, bring water to a boil for späetzle. Simmer sauerkraut in a pot with 3 tbsp. water on low heat for 15 minutes. Cut bacon into 1¼" pieces.

2

Cook bacon in a pan without oil on medium heat for around 3 minutes on each side until crispy and brown. Then allow bacon to drain on a paper towel. Meanwhile, peel and finely chop onion.

3

Set aside some sprigs of thyme for garnish, and pluck remaining leaves from stems. Add späetzle and 1 tbsp. salt into boiling water and boil for around 2 minutes until the spaetzle float on the surface. Then remove spaetzle.

4

Heat 1 tbsp. oil in previously used pan and cook onion and thyme leaves at medium heat for 2 minutes. Add sauerkraut, honey and mustard, mixing thoroughly.

5

Also add späetzle and butter into pan and mix well. Season with salt and pepper to taste.

6

Serve späetzle and honey mustard sauerkraut on a plate. Garnish with bacon and remaining sprigs of thyme.

Ingrediënts:

  • 6-1/2 cups fresh späetzle
  • 6 slices of bacon
  • 1 red onion
  • 1 bunch of thyme
  • 1-1/2 tbsp butter
  • 11/3 cups sauerkraut
  • 6 tsp honey
  • 4 tsp mustard

Plus:

  • 1 tbsp. olive oil
  • Salt
  • Pepper

Cooking Time

35 min

Servings

2

Skill Level

Easy

Cooking Time

35 min

Servings

2

Skill Level

Easy