#169 – German Sauerkraut

hosted by Laverne Diede & Rhonda Fitterer

German Sauerkraut

  • 16 oz. plain sauerkraut (do not use caraway seed)
  • 1 lb. bacon cut into 1 inch strips
  • 1 lb. potatoes skinned and cubed
  • 2 cups flour
  • 1 egg
  • Pinch of salt
  • Water

Place bacon in a covered skilled on medium heat and cook till strips fall apart. Keep stirring through the entire process between every step. Drain sauerkraut and place into skilled with bacon and bacon grease.

Put cubed potatoes in large pot and boil until tender while making the knoephla, after tender place potatoes into skillet.

Boil water to boil in a large Dutch oven. Combine flour, egg and salt in a bowl and stir. Add water slowly until a medium thick dough is created. Take a spoonful and spoon small drops into boiling water until bottom is full then stir pieces off the bottom of pot. Boil until floating and firm, then remove with slotted spoon and place into skilled with bacon and sauerkraut. Repeat until all knoephla is cooked and in skillet.

Fry all ingredients together while stirring until knoephla, potatoes and sauerkraut is starting to get crispy.


More Posts

Southwest Area CTE Academy Students

Josh and Tearin are seniors at Dickinson High School. They selected Consolidated as their Work Based Learning employer through the Southwest Area CTE Academy .

Phishing Email Samples

We have been notified of more examples of phishing emails being received by customers. Once again, we did not send these – please delete them

Google Deleting Unused Accounts

Recently, Google announced a change to its inactive account policies. Starting in December 2023, accounts that have been inactive for two or more years will