Spaetzle, Sauerkraut and Sausage Casserole Recipe

Cook Time: 55 minutes

Ingredients

• 1 teaspoon vegetable oil
• 1 cups all-purpose flour
• 1 teaspoon salt
• 3 eggs
• cup water
• 2 strips bacon, diced
• large onion, chopped
• 2 tablespoons unsalted butter
• 1 small Gala apple, cored and chopped
• 2 tablespoons brown sugar
• 1 (16 ounce) package sauerkraut
• 1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces

Directions

1. Preheat the oven to 350F (175C). Grease a metal colander with 1 teaspoon of vegetable oil.
2. In a bowl, whisk together the all-purpose flour and salt. In another bowl, beat the eggs and water together. Stir the egg mixture into the flour mixture until a dough forms.
3. Bring a large pot of water to a boil. Place the spaetzle dough into the greased colander and set the colander over the boiling water. Using a flexible spatula, push the dough through the colander holes into the water. Stir the spaetzle as it boils, cooking until the dumplings float to the surface (about 5 minutes).
4. Transfer the cooked spaetzle to an ungreased 9x9-inch baking dish using a slotted spoon.
5. In a large skillet, cook the diced bacon over medium heat, stirring frequently, until crispy (about 8 minutes). Transfer the bacon to a paper towel and leave the drippings in the skillet.
6. In the same skillet, cook the chopped onion in the bacon drippings over medium heat until browned (about 10 minutes). Transfer the cooked onion to a bowl.
7. In the same skillet, melt the butter over medium heat until foamy. Stir in the chopped apple and brown sugar. Cook, stirring frequently, until the apple softens (about 5 minutes).
8. Stir the cooked bacon, onion, and sauerkraut into the apple mixture. Continue cooking, stirring occasionally, until the flavors are well blended (about 5 minutes).
9. Transfer the sauerkraut mixture on top of the spaetzle in the baking dish.
10. Place the kielbasa sausage pieces in a microwave-safe dish and microwave on high for 2 to 3 minutes, or until the sausage is hot and has lost its pink color.
11. Transfer the cooked kielbasa to the baking dish with the spaetzle and sauerkraut mixture.
12. Bake the entire dish in the preheated oven for about 15 minutes, or until bubbly.

Nutrition Facts (per serving)

• Calories: 496
• Total Fat: 32g (41% Daily Value)
• Saturated Fat: 15g (73% Daily Value)
• Cholesterol: 161mg (54% Daily Value)
• Sodium: 1644mg (71% Daily Value)
• Total Carbohydrates: 34g (12% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 10g
• Protein: 18g (35% Daily Value)
• Vitamin C: 13mg (14% Daily Value)
• Calcium: 50mg (4% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 253mg (5% Daily Value)

This hearty dish combines the rich, savory flavors of Germany with a comforting casserole format. The Spaetzle, Sauerkraut, and Sausage Casserole is a beloved comfort food that embodies the flavors of Oktoberfest, with spaetzle (German dumplings), kielbasa sausage, and sauerkraut accented with apples, bacon, and brown sugar. Its a perfect winter dish or a festive meal during the colder months.

History and Origin

Spaetzle, Sauerkraut, and Sausage Casserole draws its origins from Germany, particularly the southern regions like Swabia. Spaetzle, the signature egg noodles, has been a staple in German cuisine for centuries, with the earliest mentions dating back to the 18th century. Traditionally, spaetzle was made by hand, scraping dough off a wooden board directly into boiling water. Sauerkraut, the fermented cabbage dish, has even older roots, with ancient records showing its popularity in Eastern Europe as a preservative method. The sausage component of this dish, often kielbasa, is a hallmark of German culinary culture, with sausages being an integral part of the countrys gastronomy for over a millennium.

Regional Variations

Although the casserole itself is a more modern invention, the individual componentsspaetzle, sauerkraut, and sausagesare deeply rooted in various German and Eastern European traditions. In southern Germany, especially in Bavaria and Swabia, spaetzle is commonly served as a side dish with meat or gravy. Sauerkraut, a product of fermentation, is found throughout Germany, but it is particularly beloved in the southern regions, where it often accompanies hearty sausages. Kielbasa sausage, which originates from Poland, is commonly used in German dishes, though other sausages, like bratwurst, may also be used in variations of this casserole. The balance of sweet, savory, and sour ingredients like the apples, sauerkraut, and brown sugar is a nod to the complex flavor profiles typical in Germanic cuisine.

How it Differs from Similar Dishes

This casserole stands out from other similar German dishes due to its combination of both sweet and sour flavors. Unlike the traditional pairing of sausages and sauerkraut, which is often quite savory, the addition of apples and brown sugar creates a unique contrast that brings out the natural sweetness of the cabbage while balancing the richness of the sausages. Additionally, the dish incorporates spaetzle, which is not as common in other German casseroles but offers a delightful texture and heartiness. This creates a more substantial dish compared to the simpler, more straightforward sausage and sauerkraut meals that can be found across Germany.

Where is it Traditionally Served?

This dish is a staple at Oktoberfest celebrations, where hearty and satisfying foods are enjoyed alongside beer and good company. It is commonly served in beer gardens, particularly in southern Germany, and at family gatherings or festive occasions. In some regions, it may also appear on menus in traditional German restaurants or during the colder months as a comforting winter meal. Its filling nature makes it perfect for family-style dining or as a dish to be shared with friends.

Fun Facts

• Spaetzle, often compared to dumplings or noodles, is a versatile dish that can be served in countless ways, from a simple side dish to the heart of a casserole like this one.
• In some parts of Germany, theres a tradition of "Spaetzle battles," where people compete to make the best spaetzle, with some chefs even creating giant spaetzle for festivals.
• Sauerkraut has long been considered a health food in Europe due to its high vitamin C content and its role in aiding digestion.
• The Kielbasa sausage used in this casserole is a Polish variety of sausage, and its name simply means "sausage" in Polish. It has become a beloved ingredient in many German dishes, especially those in the south.

Whether you're hosting a party, preparing a comforting family dinner, or celebrating Oktoberfest at home, this Spaetzle, Sauerkraut, and Sausage Casserole is a dish that offers a true taste of German culinary tradition with a delicious, modern twist.

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