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Graphicals
#1 Nov 12 2017 11:21pm
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My oma is from Hamburg Germany and fled Germany during hitlers rain, she is german, just wanted to be in Canada as her home was turning into a warzone, to provide better for her family. she hadn't much money, this recipe is very minimal in cost, and very tasty.



Youll need


egg/sausage/yellow potato/flour/oil/bread crumbs.




my omas has made this for my entire life, and I thought id share it with you folks, you can feed like 10 people for under 20$ and its filling with left overs

all purpose white flour, as much as you think youll need I usually fill a medium mixing bowl full for 3-4 people (sorry I don't measure neither did she lol)
1-2 eggs again depending on portion your making
1-2 table spoons of oil (doesn't matter what type)
table spoon of salt
mix all together in a bowl slowly adding warm water and hand mixing, until youre left with what looks like a big dough ball for pizza
place in a bowl on counter with a bit of flower underneath, put the bowl ontop of the dough with a wet cloth on the bowl (dough should be on counter) let sit for 30min-1hr
knead the dough out into almost a pizza size but it will be a bit thicker, cut into 1inch wide strips by full length of the dough
boil a big pot of water, take the dough strips and with scissors cut the dough directly into the pot, little pices about 1inch wide by 1/4 inch tall I guess, "the size of a penne noodle" is a good reference
boil for 5min after all dough has been in, strain and let sit




Sourkraut, let cook for 30min min, with sugar depending on how much sour you use, about 2-3 spoon fulls of mustard , depending on your liking, let cook for around 1hr max 30min, add a bit of water and cook on min/3 ish low and slow, add a bit more water if it starts to run out as to not burn it.

in a pan fry sausage of youre choosing with some bite sized or smaller chunks of peeled potato "preboil the potato"

add the Noodles "kanuflah" their called, into the potato, meat mixture once its fried long enough, add a 7-8 pinches of bread crumbs "optional" but very tasty, again personal preference on how much to add
fry for about 5min all together

remove from heat let stand for 5-10min

and SERVE!


BEST PART IS the leftovers don't get soggy and gross like most pastas just microwave/ or refry it and it taste the same the next day good for up to 3-4 days.

sorry first ever written recipe

vote/ donations appreciated

This post was edited by Graphicals on Nov 12 2017 11:40pm
Whiskers
#2 Nov 14 2017 05:20am
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sounds tasty :drool:
Graphicals
#3 Nov 14 2017 02:27pm
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Quote (Whiskers @ Nov 14 2017 04:20am)
sounds tasty :drool:


Thanks it for sure is left overs that taste the same as the day of
Santara
#4 Nov 15 2017 03:46pm
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I love spätzle. I had some on Saturday, along with wienerschnitzel, sauerbraten, kaseschnitzel and huhnchen. My wife had the rouladen. I never get to have sauerkraut anymore, unless it's on a brat at a concession stand.
Graphicals
#5 Nov 15 2017 04:18pm
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Quote (Santara @ Nov 15 2017 02:46pm)
I love spätzle. I had some on Saturday, along with wienerschnitzel, sauerbraten, kaseschnitzel and huhnchen. My wife had the rouladen. I never get to have sauerkraut anymore, unless it's on a brat at a concession stand.


should try the sauerkraut with this so good
wraps
#6 Nov 20 2017 03:18am
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tracked thread to try out your Oma's recipe! :)

just curious about the sausage she used. did she use ground sausage or sausage links?

i love Sauerkraut and sausage and i use Polish sausage when i make it but i want to stick strictly to Oma's recipe so i can enjoy it the same way you did! :)
jevans203
#7 Nov 25 2017 06:13pm
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yum
Graphicals
#8 Nov 26 2017 03:09am
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Bump
Graphicals
#9 Nov 26 2017 03:10am
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Quote (wraps @ Nov 20 2017 02:18am)
tracked thread to try out your Oma's recipe! :)

just curious about the sausage she used. did she use ground sausage or sausage links?

i love Sauerkraut and sausage and i use Polish sausage when i make it but i want to stick strictly to Oma's recipe so i can enjoy it the same way you did! :)


I used Hungarian sausage so sausage links any sausage as long as links aka in a skin works never ground
Graphicals
#10 Dec 11 2017 02:26pm
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