Polish sausage and homemade sauerkraut

[Smokin 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.

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.

[TentHunteR]

Don, this brings back such good childhood memories. Sauerkraut & dumplings with either pork or sausage was a staple in our house growing up.

[fishingbouchman]

 

[SiFumar]

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. 

[Barry CB Martin]

THAT is genius!

[tatonka3a2]

That looks great! 

[Wing Commander]

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!  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.

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!

[sliding_billy]

I shouldn't read this stuff at 3:30 in the morning.

[Chili Head]

Wow don't that look good!

[spuds]

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!