The first time I saw this “hot dish” was after riding horseback about 8 miles on a freezing cold, damp, windy fall day trailing cows home for our neighbors. It isn’t the prettiest, most appealing looking dish and I didn’t really have much experience eating sauerkraut so I was a little bit apprehensive that I might not like it. I was cold and starving and a little worried at this point – boy, was I in for a surprise! I never should have doubted Clarion, she’s never served anything that was anything less than awesome to her crews. This is the best combination of flavors and it was delightful on a cold day! Creamy, tangy, little puffs of knoephla mixed with sauerkraut and accompanied by your choice of mild or spicy pork sausage. You’ll be eating it by the bowl full and most likely overeating like me. I got the recipe and make it multiple times each fall and winter. You can make it on the stove and eat it immediately or throw it together and put it in the crockpot while you finish up some projects before eating.
Clarion’s Knoephla & Kraut Hotdish
Ingredients
- 1 lb pork sausage, browned*
- 1/4 tsp cayenne pepper (optional)
- 1 14 oz can sauerkraut
- 1 cup heavy cream
- 2 tsp chicken boullion
- salt and pepper to taste
Knoephla
- 3 1/2 cup flour
- 1 tsp salt
- 1 egg
- 1 cup water
Instructions
- Bring a couple quarts of water to a bowl in a large kettle.
- Start by making the knoephla dough. Add the flour to a medium sized mixing bowl, add the salt, egg and water. Mix well. Turn the dough out onto the counter and knead for a few minutes if needed.
- Add the sausage to a skillet to crumble and brown, add the cayenne pepper (optional) to the sausage.
- Roll chunks of knoephla dough into 1 inch diameter ropes and use a scissors to cut into bite size pieces. Carefully drop the pieces into the boiling water and let them cook. They are done when they float to the top. I do this in multiple batches and then scoop them out of the water with a slotted spoon and place them in a clean bowl.
- If you are using a crockpot, add the knoephla, cooked sausage, cream, chicken bouillon and sauerkraut. Mix well and place the crockpot on low for a couple hours. You may need to pour a little extra cream over the hot dish and stir before serving if the knoephla absorbs the liquid.
- If you are wanting to eat immediately, add the knoephla to the skillet of cooked sausage with the cream, chicken bouillon and sauerkraut. Stir well for a few minutes over medium heat until combined. Serve & enjoy!
Notes
2 responses to “Clarion’s Knoephla & Kraut Hotdish”
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How much sauerkraut does this recipe require?
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Thanks for reading! Sorry for the inconvenience, I updated the recipe to include the most important ingredient. I like to use a 14 oz can for this recipe.
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Elizabeth Manning
Christina
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