How to Make German Pork Chops and Sauerkraut with Spätzle (German Dumplings)
Spätzle is a type of small noodle or dumpling made with fresh eggs, typically serving as a side for meat dishes with gravy. It's Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol. One of my favorite dishes for when I am hungry and need a fast and easy dinner.
German Pork and Sauerkraut with Spätzle or Spaetzel (German Dumplings)
Ingredients
- 2 Boneless Porkchops
- 1 Small Bag of Sauerkraut
- Fennel or Caraway Seeds
- Salt and Pepper to Taste
- Olive Oil
Spätzle / Spaetzel (German Dumplings)
- 1 Egg
- 1 Cup of Flour
- 1/2 Cup Milk
Mixing Bowl
Large Cast Iron Pan with Lid
Stock Pot for Boiling Water
French Coq au vin with spaetzle recipe
Hi everyone, I hope everything is going well. So another week with a big competition between the two recipes, but the iconic French recipe of the Coq au vin was the winner.
If you watch this recipe, you will also learn how to make the famous Alsatian fresh noodle recipe, easy and delicious.
We hope that you will enjoy preparing this recipe as much as we did!
Let us know the French recipe you would like for us to make next weekend.
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Pike Dumplings from Chef Jean-Paul Lacombe
For American diners, this dish is highly unusual; for French
diners, it is a rare delicacy. During spawning season, the
male pike's internal organs enlarge. Chef Lacombe dresses
out a whole pike and reserves these delicacies, sauteing them to a golden brown in butter as a side dish. Fishmongers can save these parts for you -- in season -- and Chef Lacombe says they freeze well. The remainder of this dish, the poached pike dumplings, or quenelles, with classic Sauce Nantua, may be made without the side dish any time of year.
Alsatian Baeckeoffe | French Bistro Recipe
Alsatian Baeckeoffe | French Bistro Recipe
We cannot speak of Alsatian culinary traditions without mentioning the famous baeckeoffe, an assortment of meats, potatoes and vegetables moistened with white wine, preferably riesling. In Alsatian baeckeoffe means baker's oven. These ovens were essential for housewives.
An assortment of lamb, beef, pork and vegetables was marinated (24 hours), then simmered for more than 4 hours in a clay pot called “terrine”, with spices, and white wine from the Alsace vineyard .
The Baeckeoffe was served on the laundry day and baked in the morning in the baker's oven. It is also credited with its origins in a high Rhineland monastery where the monks who were too busy with Sunday masses would have found this trick of long cooking in order to have a good lunch.
To this day baeckeoffe is one of the most emblematic dishes of Alsatian culture.
Ingredients for 10 servings
1kg pork belly, 1kg beef, 1kg lamb, 1 pork trotter, 1 big red onion, 4 shallots, 8 garlic cloves, 2 leeks, 2kg potatoes, 800gr carrots, 200gr fresh celery leaves, 3 sprigs rosemary, 1 bunch of thyme, 2 bottles Riesling white wine, 4 bay leaves, 1 tbsp allspice berries, 1 tbsp black peppercorns, 1 tbsp juniper berries, 1 ½ tbsp coarse sea salt,
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
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