Spaetzle, Sauerkraut, and Sausage Casserole
Ingredients
- 1 teaspoon vegetable oil
- 1 ⅓ cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- ⅓ cup water
- 2 strips bacon, diced
- ½ 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a metal colander with 1 teaspoon oil.
- Whisk flour and salt together in a bowl. Beat eggs and water together in a bowl; stir into flour mixture until forms a dough.
- Bring a large pot of water to a boil. Place spaetzle dough into the oiled colander; set colander over the pot of water. Push dough into the boiling water through the colander holes using a flexible spatula. Stir spaetzle as they boil until they float to the top, about 5 minutes. Transfer spaetzle into an ungreased 9x9-inch baking dish using a slotted spoon.
- Cook bacon in a large skillet over medium heat, stirring often, until crisp, about 8 minutes. Transfer bacon to a paper towel; leave drippings in the skillet. Cook onion in drippings until browned, about 10 minutes; transfer to a bowl.
- Melt butter in the same skillet over medium heat until foamy; stir in apple and brown sugar. Cook and stir until apple is soft, about 5 minutes. Stir bacon, onion, and sauerkraut into apple mixture; cook, stirring often, until flavors have blended, about 5 minutes. Transfer sauerkraut mixture to the baking dish on top spaetzle.
- Place kielbasa pieces in a microwave-safe dish; microwave on full power until sausage is hot and lost its pink color, 2 to 3 minutes. Transfer sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Source
Original recipe: View Original