Spaetzle With Sauerkraut & Bacon (Kapustove Halusky)

I was born and raised in Easter Europe so Spaetzle or Halusky were on weekly menu especially at grandma’s house.

My grandma used to make sweet and savory spaetzle (halusky). Doesn’t matter what she put in those wonderful little dumpling they were always delicious and there was never leftovers.

After I moved to Austria I was introduced to Austrian Spaetzle.They were the same as grandma’s halusky just little bit smaller.

I make both kind of spaetzle for my family. When I make spaetzli as main dish I prefer to make halusky.When I need a side dish for goulash or other dish with sauces I make little Austrian spaeztli.

One of my family favorite spaetzle (halusky) dishes is Sauerkraut and Bacon Spaetzle or as we call them back home Kapustove Halusky so Slaninou.

It’s very easy, filling and cheap dish to make. You can leave out the bacon for vegetarian dish or use smoked sausage for a little different taste.

There is special instrument called Spaetzle Hex you can use to make spaetzle, but I use the old-fashioned cutting board and knife method my grandma used to.

This recipe served 6-8.

Ingredients for Spaetzle:

• 3 cups Flour
• 2 tsp Salt
• 3 Eggs
• 1 cup Milk

In a bowl combine all the ingredients well. You should have fairly thick, but moist dough.If the dough is too thick just add touch of milk. Some people add pinch of nutmeg , but I prefer my spaetzle without it.

In a large pot boil water.

Put about 1/4 of the dough onto small cutting board with handle and with butter knife keep cutting off little tiny chunks and keep dropping them right into the pot. Keep the cutting board right on the edge of the pot while doing it. When you’re the spaetzle should be floating atop.

Pick them out with large slotted spoon, drain and place in a dish with little bit of melted butter so they don’t stick.

Repeat the process till all dough is gone and you have a bowl full of wonderful and fresh spaetzle or halusky.

Ingredients for Sauerkraut:

• 1L Wine Sauerkraut (drained, but not washed)
• 1 Onion (chopped)
• 6 strips of  Bacon (chopped)
• 1 tsp Caraway Seeds (optional)
• Pepper
• Salt

In a large skillet fry the bacon till half done. Add onions and saute for about 2-3 minutes or till bacon is crunchy and onions are golden brown.

Add drained sauerkraut, caraway seeds, salt and pepper. Saute till sauerkraut is nice and soft, but not mushy.

Add cooked spaetzle (halusky) into the skillet, stir well and serve.

You can prepare the sauerkraut before you make your spaetzle and just add the spaetzle into the skillet as they come out of the pot.