Sauerkraut and Sausage with Homemade Noodles

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the lightly beaten eggs and water.

   Ca. 5 min.

   Kokkens note: Use a fork to gradually incorporate the flour from the sides into the wet ingredients until a shaggy dough forms.

2. 2

   Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.

   Ca. 5 min.

3. 3

   Wrap the dough tightly in plastic wrap and set aside to rest at room temperature for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting the dough allows the gluten to relax, making it much easier to roll out.

4. 4

   While the dough rests, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   Ca. 5 min.

5. 5

   Add the ground sausage to the pot. Use a spoon to break it into smaller pieces and cook until it is browned all over.

   Ca. 8 min.

   Kokkens note: Browning the sausage well creates a flavorful foundation for the stew.

6. 6

   Stir in the minced garlic and optional caraway seeds, and cook for one minute until fragrant.

   Ca. 1 min.

7. 7

   Pour in the sauerkraut with its liquid and the water. Stir everything together and bring the mixture to a simmer.

   Ca. 5 min.

8. 8

   Unwrap the rested dough. On a well-floured surface, roll it out thinly into a large rectangle, then cut it into bite-sized squares or wide strips.

   Ca. 15 min.

   Kokkens note: Dust the cut noodles with a little flour to prevent them from sticking together before you add them to the pot.

9. 9

   Drop the fresh noodles into the simmering stew. Stir gently to submerge them, then cover the pot, reduce the heat to low, and cook for 15-20 minutes, or until the noodles are tender and the liquid has thickened.

   Ca. 20 min.

10. 10

    Season with black pepper to your liking and serve hot.

    Ca. 1 min.