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.
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.
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.
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.
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.
Also add späetzle and butter into pan and mix well. Season with salt and pepper to taste.
Serve späetzle and honey mustard sauerkraut on a plate. Garnish with bacon and remaining sprigs of thyme.