Swabian Sauerkraut Spaetzle Casserole

Summary

Ingredients

• 250 g spaetzle
• 50 g butter
• 50 grams flour
• 0.25 liter ¼ vegetable stock
• 0.5 liter ½ milk
• 200 g cream cheese
• 400 g smoked pork
• 1 vegetable onion (s)
• 1 tablespoon clarified butter
• 1 can sauerkraut, 425 g
• 4 juniper berries
• 1 teaspoon caraway powder
• 1 bay leaf
• 200 g cheese (Emmentaler), rated
• salt and pepper
• nutmeg

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Instructions

1. Cook the spaetzle according to the instructions on the package. Drain, drain and pour into the greased baking dish.
2. Heat the butter in the pan. Sweat the flour in it and deglaze with the stock and milk. Simmer for 5 minutes while stirring. Stir in processed cheese and season with salt, pepper and nutmeg.
3. Cut the smoked pork into cubes 1 cm. Cut the onion into half rings. Fry the onions in the lard until golden brown. Add smoked pork, sauerkraut, juniper, caraway and bay leaf and cook for about 5 minutes. Add everything with the sauce to the spaetzle and mix. Sprinkle with Emmentaler cheese and bake in the preheated oven at 200 ° for 40 minutes. Serve in the form.