Sauerkraut spaetzle pan with Leberkäse

Name: Sauerkraut spaetzle pan with Leberkäse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 discs (à 100 g) Leberkäse; 1/2 red pepper; 1/2 850- ml can of sauerkraut; 2 TABLESPOONS Oil; 250 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Schmand; 2 TABLESPOONS Milk; 1/2 bunch Chives; 7-10 Tbsp Sweet peppers

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 discs (à 100 g) Leberkäse
1/2 red pepper
1/2 850- ml can of sauerkraut
2 TABLESPOONS Oil
250 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Schmand
2 TABLESPOONS Milk
1/2 bunch Chives
7-10 Tbsp Sweet peppers

Directions

1
Cut the meat loaf into strips. Halve the peppers, clean, wash and cut into small strips. Pour sauerkraut into a sieve, rinse briefly and drain well
2
Heat the oil in a large frying pan. Fry the meat for about 4 minutes, turning it over. Remove and keep warm. Add the bell peppers to the cooking fat and fry for 2-3 minutes. Put spaetzle and sauerkraut into the pan and steam for about 4 minutes. Put the meat back into the pan and mix in. Season to taste with salt and pepper
3
For the dip, stir sour cream and milk until smooth. Wash the chives, shake dry. Put some chives aside for garnishing, cut the remaining chives into small rolls. Stir the chive rolls into the sour cream. Season to taste with salt, pepper and paprika. Garnish the sauerkraut noodle pan with sour cream and chives. Add the remaining dip in a bowl