Ingredients:
250ml milk
5 Eggs (size M)
A pinch of salt
Nutmeg (ground)
500 g flour
1 onion
250 g bacon
30 g butter
850 g sauerkraut
Pepper (black, from the mill)
1 / 2 bunch chives
Preparation:
Mix the milk, eggs, ½ tsp salt, 1 pinch of nutmeg and flour in a bowl to a smooth dough. Cover and let it rest for about 30 minutes.
Peel the onion and chop it finely. Cut the bacon into thin pieces. Fry the bacon in a pan with butter until crisp. Add the onion and fry until translucent.
Add the sauerkraut and braise for about 5 minutes. Season with salt and pepper.
In a big pot, boil salty water.
Press the spätzle dough through a spätzle maker, or a large holed sieve or a metal grater. Drop a few at a time into the simmering water.
They will sink to the bottom and when they are done, they will float to the top. Use a slotted spoon to scoop them out.
Briefly rinse with cold water and drain well.
Mix the spätzle with the sauerkraut and simmer for a few minutes. Season with salt and pepper. Cut chives in rolls and sprinkle over the egg noodles. Serve immediately.