Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on February 09, 2013, 11:54:58 AM
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Feb 08 2013
I had my homemade sauerkraut all done fermenting and would cook it with some Polish sausage and Knopfles, (drop noodles), that my wife always fixes for me.
I had 4 links of Polish sausage from my butcher Kah Meats. I got them on my smoker at 10 AM and smoked them at 170 to 180 for two hours. At noon I pulled them and placed in a Crockpot; I had sprayed with a little olive oil and a layer of sliced onions. I topped that with a quart of the sauerkraut along with the juice. I added some more saved juice and ½ pint of water. We like our kraut sour when cooked, the meat and the noodles take on flavor from the juice.
I cooked this all on high for a little over an hour then went to low until supper time at 6 PM. I cheated on the potatoes; I bought some Yoders refrigerated, mashed garlic redskin potatoes. They are a local company and their potatoes are as good as I can make. Even though pork and kraut is about as easy to make as it gets; when you get old you look for more shortcuts!
The kids came at 6 PM to pick up the grandson. I ask them to stay but they said they were going for pizza. Can you imagine that; passing up some good pork, kraut and noodles for pizza!
We chatted for a while and it was 6:30 when they left. I was hungry and forgot to take a photo of it finished with the noodles mixed in. It sure tasted good; we had some good seeded rye bread with it.
I sure like the homemade kraut better than bought. I think I like a mix of pork rather than all Polish sausage. My New Year’s Day dinner had smoked country style ribs, bratwurst, and brockwurst in it and I like that mix. I also like smoked chops and smoked sausage in it. I always prefer to have it with my wife’s drop noodles. It always tastes better with a good beer; I had a bottle of Bud’s new Black Crown beer.
Kraut and sausage
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088286_zps5ac07567.jpg)
Ready to smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088287_zpsa90d1015.jpg)
After 2 hours of smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088288_zpsa6bde7ea.jpg)
Smoked sausage added to the pot
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088292_zps33250d70.jpg)
Kraut and seasoning added
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088293_zps6a804369.jpg)
Ready to add the noodles
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088295_zps58d059e9.jpg)
Noodles added
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088296_zps2288798c.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2088301_zps6ae8da2b.jpg)
Smokin Don
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Is there any difference between knopfles and spaetzle? They look the same. I love some spaetzle. My wife was begging me for some spaetzle last night, so I have a loin roast defrosting and will probably have them Monday.
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Don..I'm moving in..get my room ready please. LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
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Is there any difference between knopfles and spaetzle? They look the same. I love some spaetzle. My wife was begging me for some spaetzle last night, so I have a loin roast defrosting and will probably have them Monday.
I would say yes, traditional German spaetzel is usually pressed through holes being more round. My wife mixes up her knopfles, egg, flour and a little water and cuts it into rapidly boiling water with a knife. They are the same as far as ingredients I think. I guess you could call them what you want! ;D Don
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Is there any difference between knopfles and spaetzle? They look the same. I love some spaetzle. My wife was begging me for some spaetzle last night, so I have a loin roast defrosting and will probably have them Monday.
I would say yes, traditional German spaetzel is usually pressed through holes being more round. My wife mixes up her knopfles, egg, flour and a little water and cuts it into rapidly boiling water with a knife. They are the same as far as ingredients I think. I guess you could call them what you want! ;D Don
I would like to call them dinner :P Looks great
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dude, that looks great. 1st class meal all the way partner. thats a plate of yumminess. 8)
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Looks awesome, I'd take a plate of that Meat and kraut :)
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Off the charts Don!!
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Don..I'm moving in..get my room ready please. LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam sorry, I just got rid of my son, his wife and grandson! They moved in at the end of March until they both found work here and was able to find a place to rent 3 blocks from here. They moved from Las Vegas and we are happy to have them close now! I am not ready for another boarder yet!!! ::) Don
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That looks and sounds great. My father in law loves good german food - will be making some kraut and then this dish for him soon. Thanks for the ideas!
David
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Looks great Don
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Don..I'm moving in..get my room ready please. LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam sorry, I just got rid of my son, his wife and grandson! They moved in at the end of March until they both found work here and was able to find a place to rent 3 blocks from here. They moved from Las Vegas and we are happy to have them close now! I am not ready for another boarder yet!!! ::) Don
I can just come for supper..LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don..I'm moving in..get my room ready please. LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam sorry, I just got rid of my son, his wife and grandson! They moved in at the end of March until they both found work here and was able to find a place to rent 3 blocks from here. They moved from Las Vegas and we are happy to have them close now! I am not ready for another boarder yet!!! ::) Don
I find it hard to beleive that they would move out the way you cook for them ;)
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RAD..that is what I was thinking..lol..haven't seen anything I wouldn't eat yet. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Is there any difference between knopfles and spaetzle? They look the same. I love some spaetzle. My wife was begging me for some spaetzle last night, so I have a loin roast defrosting and will probably have them Monday.
I would say yes, traditional German spaetzel is usually pressed through holes being more round. My wife mixes up her knopfles, egg, flour and a little water and cuts it into rapidly boiling water with a knife. They are the same as far as ingredients I think. I guess you could call them what you want! ;D Don
I've cut spaetzle that way before, but it's quicker and easier to mash it through a large holed colander I have. Does sound about the same. Good looking meal you have there.
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I've cut spaetzle that way before, but it's quicker and easier to mash it through a large holed colander I have. Does sound about the same. Good looking meal you have there.
Sounds like you know how to make the noodles. I tried spaetzel once pushing the batter through a tin pie pan with holes I punched in it. Had a mushy mess! I tried the drop noodles and not good too mushy. I let my wife do them when she can. I wanted some once when she was gone so found a recipe that worked for me and the secret I think to good firm noodles is to keep the water at a rapid boil.
Here is the recipe I used
Knopfles, (drop noodles)
2 eggs
2 TBS water
1 cup flour
A pinch or two of salt
Mix all together to form a smooth thick batter.
Bring a pan of salted water to a rapid boil; we use a 4 quart pot about half full of water. Keeping it at a rapid boil is the secret of getting good firm noodles. Using a kitchen knife cut ribbons from the mixing bowl into the boiling water. Try to keep them smaller than a pencil or they get too big. Let cook about 3 min after you get all the noodles cut into the water. Stir some & you can tell when they are done. Drain & use for favorite dish. I do my pork & kraut in a Crockpot & add the noodles the last hr. of cooking they would be good with any dish that has good gravy too.
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Don, this brings back such good childhood memories. Sauerkraut & dumplings with either pork or sausage was a staple in our house growing up.
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:P :P :P :P :P :P :P :P
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That's heaven on a plate to me! I learned how to make those dumpling but slicing them off a old fashion cutting board with a handle from my German mother. One time I complained to her that I wish there was a faster way and she sent me this. You put the dough/batter in it and run it back and forth to have it drop in broth.
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-10-15_16-22-00_717.jpg)
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THAT is genius! 8)
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That looks great!
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Is there any difference between knopfles and spaetzle? They look the same. I love some spaetzle. My wife was begging me for some spaetzle last night, so I have a loin roast defrosting and will probably have them Monday.
I would say yes, traditional German spaetzel is usually pressed through holes being more round. My wife mixes up her knopfles, egg, flour and a little water and cuts it into rapidly boiling water with a knife. They are the same as far as ingredients I think. I guess you could call them what you want! ;D Don
There's no real difference between Spaetzle and Knoepfle, but their form. The dough is indeed the same. You call them Spaetzle if their length is at least 2x more than their diameter - if it's less, you call them Knoepfle.
And pressed through holes is not original, but more popular and easy. Authentically you scrape the dough in very small portions from a wooden board - you can take a look at that here (http://de.wikipedia.org/w/index.php?title=Datei:Spaetzleschaben_a2_21.10.2011_19-51-33.jpg&filetimestamp=20111022150023).
And BTW, Don: That meal looks very good and I'd never had preferred a pizza if I could have had a plate of that!
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I shouldn't read this stuff at 3:30 in the morning.
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Wow don't that look good!
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Don,That kraut looks just like mine.Your noodles are what we call dumplings in chicken paprikash,just eggs and flour.They sure are good!