Clarion's Knoephla & Kraut Hotdish
Creamy, tangy, little puffs of knoephla mixed with sauerkraut and accompanied by your choice of mild or spicy pork sausage
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
If you are buying pork sausage, mild or spicy sausage works. If you have mild pork sausage on hand like we do, but would like to add a little kick of spice, use the cayenne pepper to do so. If spicy sausage isn't spicy enough, add the cayenne to the spicy sausage for extra kick.