1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Bubespitzle with Sauerkraut and Sausages
De

Preparations

  1. Step 1

    Main ingredients! For flour, you can use all-purpose, rye, wheat or a mix. I used a mix for mine. If you don't have all the spices for the sauerkraut, no worries. Use the ones you have or just stew with wine and/or broth.

    Main ingredients! For flour, you can use all-purpose, rye, wheat or a mix. I used a mix for mine. If you don't have all the spices for the sauerkraut, no worries. Use the ones you have or just stew with wine and/or broth.

  2. Step 2

    If you have time, boil your potatoes a day before or a few hours before preparing bubespitzle so they can cool completely. In a large pot, add whole, unpeeled potatoes and cover with plenty of water. Bring a big pot of water to a boil and add a spoonful of salt.

    If you have time, boil your potatoes a day before or a few hours before preparing bubespitzle so they can cool completely. In a large pot, add whole, unpeeled potatoes and cover with plenty of water. Bring a big pot of water to a boil and add a spoonful of salt.

  3. Step 3

    Boil potatoes about 20-30 or until soft enough to easily pierce through with a fork.

    Boil potatoes about 20-30 or until soft enough to easily pierce through with a fork.

  4. Step 4

    Drain potates and let cool completely.

    Drain potates and let cool completely.

  5. Step 5

    Once potatoes are cooled, you should be able to easily peel of the skin with your fingers or gently with a butter knife. Set aside and prepare the sauerkraut.

    Once potatoes are cooled, you should be able to easily peel of the skin with your fingers or gently with a butter knife. Set aside and prepare the sauerkraut.

  6. Step 6

    In a medium pot, add sauerkraut (with some of the juice), chopped onion, bay leaf, juniper berries, cloves, caraway seeds, white wine and water/broth. Mix well.

    In a medium pot, add sauerkraut (with some of the juice), chopped onion, bay leaf, juniper berries, cloves, caraway seeds, white wine and water/broth. Mix well.

  7. Step 7

    Bring sauerkraut to a simmer and cook on low for 45 minutes until almost all the liquid is gone. Stir occasionally and check every so often to make sure it's not burning (add a little more wine or water if it's starts to brown to fast). Set aside and prepare the bubespitzle or prepare them while sauerkraut is simmering.

    Bring sauerkraut to a simmer and cook on low for 45 minutes until almost all the liquid is gone. Stir occasionally and check every so often to make sure it's not burning (add a little more wine or water if it's starts to brown to fast). Set aside and prepare the bubespitzle or prepare them while sauerkraut is simmering.

  8. Step 8

    To make the potatoes extra smooth for the bubespitzle dough, mash and press them through a fine colander or sieve over a large bowl using a big spoon. If you don't have the time or patience, you can probably use a potato masher, food mill or blender too.

    To make the potatoes extra smooth for the bubespitzle dough, mash and press them through a fine colander or sieve over a large bowl using a big spoon. If you don't have the time or patience, you can probably use a potato masher, food mill or blender too.

  9. Step 9

    When pressing through a colander, the potatoes will come out like this! It'll take a few minutes to get it all through.

    When pressing through a colander, the potatoes will come out like this! It'll take a few minutes to get it all through.

  10. Step 10

    Now you have nice, super smooth potatoes for the dough!

    Now you have nice, super smooth potatoes for the dough!

  11. Step 11

    Mix potatoes with the flour, a few sprinkles of salt & pepper, 1/2 to 1 teaspoon ground nutmeg, and one egg. You want a smooth dough thats fairly soft but firm enough to shape into dumplings.

    Mix potatoes with the flour, a few sprinkles of salt & pepper, 1/2 to 1 teaspoon ground nutmeg, and one egg. You want a smooth dough thats fairly soft but firm enough to shape into dumplings.

  12. Step 12

    To make bubespitzle, first flour a cutting board or surface. Roll about 1/2 Tablespoon of dough into a ball...

    To make bubespitzle, first flour a cutting board or surface. Roll about 1/2 Tablespoon of dough into a ball...

  13. Step 13

    and roll into a thick dumpling that's shaped like a long football and about as long as your thumb. If it starts to stick to your hands or the board, sprinkle on more flour.

    and roll into a thick dumpling that's shaped like a long football and about as long as your thumb. If it starts to stick to your hands or the board, sprinkle on more flour.

  14. Step 14

    Set finished bubespitzle asside on a tray or plate. If you're stacking them on top of each other, make sure you sprinkle them with flour so they don't stick to each other (you can avoid this by setting them apart so they don't touch.)

    Set finished bubespitzle asside on a tray or plate. If you're stacking them on top of each other, make sure you sprinkle them with flour so they don't stick to each other (you can avoid this by setting them apart so they don't touch.)

  15. Step 15

    Bring a big pot of water to a boil and add a spoonful of salt. Boil the bubespitzle in batches for 2 minutes.

    Bring a big pot of water to a boil and add a spoonful of salt. Boil the bubespitzle in batches for 2 minutes.

  16. Step 16

    Remove from boiling water slotted spoon or sieve...

    Remove from boiling water slotted spoon or sieve...

  17. Step 17

    and let drain in a colander. Repeat until all bubespitzle have been boiled.

    and let drain in a colander. Repeat until all bubespitzle have been boiled.

  18. Step 18

    Once boiled and drained, you can set aside until you're ready to pan fry them. Just cover with wrap so they don't dry out. If waiting more than an hour, put them in the fridge.

    Once boiled and drained, you can set aside until you're ready to pan fry them. Just cover with wrap so they don't dry out. If waiting more than an hour, put them in the fridge.

  19. Step 19

    Now we're ready to pan fry! In a large frying pan, heat oil and/or butter on medium heat. Brown your sausages until they have a nice color.

    Now we're ready to pan fry! In a large frying pan, heat oil and/or butter on medium heat. Brown your sausages until they have a nice color.

  20. Step 20

    Add sausages to sauerkraut. Reheat if cooled, and keep on low while you fry the bubespitzle.

    Add sausages to sauerkraut. Reheat if cooled, and keep on low while you fry the bubespitzle.

  21. Step 21

    In same frying pan used for the sausages, pan fry the bubespitzle in 2-3 batches. Add more oil/butter if needed.

    In same frying pan used for the sausages, pan fry the bubespitzle in 2-3 batches. Add more oil/butter if needed.

  22. Step 22

    Fry until they're nice and brown on both sides. I prefer mine to be slightly crisp on the outside.

    Fry until they're nice and brown on both sides. I prefer mine to be slightly crisp on the outside.

  23. Step 23

    Divide on to plates and serve with the sausages and sauerkraut. It's great to eat them together! Great with beer!

    Divide on to plates and serve with the sausages and sauerkraut. It's great to eat them together! Great with beer!

  24. Step 24

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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