Sausage Pan with Spaetzle, Sauerkraut and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,105 cal. | (53 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 407 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the spaetzle
- 300 grams Pastry flour
- 4 eggs
- Nutmeg
- salt
- Also
- 350 grams Sauerkraut (canned or fresh)
- 1 onion
- 1 Apple
- 2 Tbsps butter
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 4 grilled sausages
- 2 Tbsps vegetable oil
- freshly ground peppers
Preparation steps
For the spaetzle, mix the flour, eggs and about 100 ml (approximately ½ cup) of warm water in a bowl. Stir to a thick batter and beat strongly until the bubbles form. Season with salt and nutmeg.
Squeeze the batter through a spaetzle press into boiling salted water. Bring to a boil, stirring occasionally and removing the finished spaetzles with a slotted spoon. Rinse with cold water and drain well.
Drain the sauerkraut well. Peel the onion and chop finely. Rinse the apple, cut into quarters, remove seeds, and cut into thin slices.
Saute the onion in a hot pan in 1 tablespoon butter until translucent. Add the sauerkraut and apple slices, and pour the white wine and vegetable broth. Simmer for about 10 minutes. The liquid should be almost completely evaporated.
Fry the sausages in a pan in the remaining butter with the oil for about 5 minutes until brown. Remove the sausages from pan, cut into pieces, and mix together with the spaetzles into the sauerkraut-apple mixture. Heat for while, season with salt and pepper, and serve.
