Sauerkraut Spaetzle With German Sausages - cooking recipe

Ingredients

3 cups spaetzle noodles
1 onion, chopped up
1 cup bacon, diced
2 cups sauerkraut
juniper berries, bay leaves
1 dash white wine
3 tablespoons butter
salt and pepper
1 bunch parsley
4 bratwursts

Preparation

Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don't let it burn).
Cook the Spaetzle al dente in boiling salt-water.
Melt three tablespoons of butter in a large pan. Saute the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon).
When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden.
Add the cooked Sauerkraut and stir well. Season with salt and pepper.
Just before serving, throw in the chopped parsley for some fresh color.
Fry up the sausages and place on top of the Spaetzle.