About this recipe: I am from Germany and this was one of my favourite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.
Better to fry sauerkraut with chopped onion in some butter till all starts browning, also sprinkle bacon bits on top of all. - 22 Sep 2010 (Review from Allrecipes US | Canada)
This was okay when I served it for an Oktoberfest themed dinner but better the second day. A suggestion: either warm the sauerkraut before layering with spaetzle or put the whole thing in the oven afterward. The heat from the cooked spaetzle can't stand up to cold kraut. Since it was better the second day, this might be a candidate for a make-ahead dish. And, oh yeah, it makes A LOT! - 03 Oct 2007 (Review from Allrecipes US | Canada)
Wonderful spaetzle - thank you! I had the sauerkraut cooking for several hours prior to making the spaetzle to mellow it. I like to cook it in a can of beer and added 1-2t. caraway seeds and a cut up apple. I cooked it in a 3 qt. enameled cast iron pot and took it out when the spaetzle was ready to go and layered it back into this pot, to keep it nice and warm. - 02 Jan 2010 (Review from Allrecipes US | Canada)