Ribs,sauerkraut and spaetzle recipe
I late neighbor of mine used to make a dish with ribs or maybe pork roast, sauerkraut and maybe spaetzle ( or dumpling). She wouldn't give me the recipe but did share some with me. Now this gal is Irish so I don't know if it is a German recipe or Irish. Can anybody help?
Sounds like one of my favorite meals. Except for the spaetzle dough I don't follow a recipe.
I use the spaetzle recipe from Joy of Cooking (1 1/2 c flour, 3/4tsp salt, 2 eggs, 1/2 water or milk, if I recall correctly). It is easy to find. There have been a number of threads about spaetzle.
As for the ribs and sauerkraut, almost any pork part will work. I prefer ham hocks. My parents liked to cook smoked pork chops with sauerkraut. I usually drain the kraut, and sometimes rinse it, to keep the dish from being too salty. I like to add onion and apple. Basically I just braise everything in a covered dutch oven until the meat is tender. Long slow oven braising develops a nice dark color and flavor.
Noodles or potato dishes would work with this, but spaetzle seems particularly appropriate.
Well, to my knowledge, the Irish don't use anything like Spätzle. They use buttered noodles occasionally, but I am fairly certain it's not traditional. Either way, ribs, sauerkraut and Spätzle is a dish that definitely occurs in German cuisine.
Here is a German rib recipe that you can definitely serve with Spätzle, Rippchen mit Sauerkraut (Pork ribs with Sauerkraut):
You'll have to adjust the amounts, since they're in metric (sorry about that). As for the Spätzle, check out the video on this website for how to make it: http://www.chow.com/assets/2006/10/mf...
This link might work better:
The potatoes in that recipe simply provide the starch for the meal. You could use the liquids from the sauerkraut/rib cooking base to cook the Spätzle.
I prepare and serve Spätzle quite often, sometimes with a sauce or gravy, other times with only melted butter and a hint of some spice (e.g. nutmeg) to add interest. Making Spätzle isn't difficult, but cutting them properly when dropping them into liquid can be a bit tricky. If you can get hold of a Spätzle maker (they're not expensive) I'd recommend that.