Knoephla

Knoephla

Ingredients

Dough
  • 3 c flour
  • 1 egg (beaten)
  • 1 c warm water
  • 1 t salt
  • 8 c water
  • 1 ring sausage (cooked and cut into bite-sized slices)
  • 1 medium onion, chopped
  • 4-6 slices bread (cut in bite sized cubes)
  • 1/2 c butter (1 stick)
  • 2 c sauerkraut (optional)
  • Salt and Pepper to taste

    • Directions

    1. Mix together first 4 ingredients for knoepfla to form a firm, hard dough (add more flour/water if needed).
    2. Let rest for at least 10 minutes, up to 1 hour.
    3. Cook and cut sausage and put aside.
    4. Bring water to a slow boil.
    5. Roll out kneophla into large sheet.
    6. Cut kneophla into ½ in wide, 3 in long strips and drop into boiling water.
    7. Let knoephla cook for approximately 10 more minutes.
    8. While kneophla is cooking, place onion and ½ stick of butter in pan and cook until translucent.
    9. Add rest of butter and bread and cook until bread is coated and heated through.
    10. Add sausage to onion and bread mixture and keep warm.
    11. Heat sauerkraut to a simmer.
    12. Drain kneophla and place back on low heat, add 2 T of butter and season with salt and pepper.
    13. Add onion, bread, and sausage.
    14. If desired, add sauerkraut (or serve as a side).
    15. Serve immediately.

    Category

  • Main Dish

    • Keywords

  • Ring Sausage
  • Sauerkraut

    • C u i s i n e S c h u l z