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?
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.
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.