In a large saucepan, bring 4 quarts of salted water to a boil.
Stir in the spaetzle and continue to boil, uncovered, according to package directions.
Continue with the recipe while the spaetzle cooks...
Prep the Ingredients:
Open the sauerkraut pouch and drain. Set aside.
Drain the Spaetzle:
Drain and rinse starch off the spätzle in a colander. Shake off any excess water. Note: spätzle should be completely dry for the next step; pat dry with a paper towel, if needed.
Sauté Sausage & Spaetzle:
Sauté the sausage in a large skillet on medium-high for 2-3 minutes (or until cooked if using your own sausage). Slice into ¼ inch medallions and set aside.
Heat the butter/cooking oil in the same pan over medium-high. Add the cooked spaetzle, toss to coat, and cook for 3-5 minutes until golden brown (tip: for smaller pans, separate into 2 batches). Note: no need to stir constantly; enjoy your beverage instead!
Add Sauerkraut & Sausage:
Add half of the sauerkraut and the sautéed sausage and cook for another 2 minutes to combine and warm.
Plate & Enjoy!
Divide between plates and enjoy with the rest of the sauerkraut, mustard, and an (optional) Oktoberfest-style beer or apple cider.
Optional: garnish with fresh parsley. Dinner music playlist “Oktoberfest” by Spotify.
Guten Appetit!
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Notes
Drink pairings: Oktoberfest-style beer, dunkel, apple cider