Sauerkraut spaetzle pan with Leberkäse

Name: Sauerkraut spaetzle pan with Leberkäse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) (425 ml) 3-minute sauerkraut; 2 discs (approx. 200 g) Meatloaf; 1 big red pepper; 2 TABLESPOONS Oil; 250 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp salt, pepper, sweet paprika; 250 g Schmand; 2 TABLESPOONS Milk; 1 collar Chives

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

hearty,Meat & Poultry,Pizza & Pasta,very easy,Fast Food,Meat,Vegetables,inexpensive,Oktoberfest

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) (425 ml) 3-minute sauerkraut
2 discs (approx. 200 g) Meatloaf
1 big red pepper
2 TABLESPOONS Oil
250 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp salt, pepper, sweet paprika
250 g Schmand
2 TABLESPOONS Milk
1 collar Chives

Directions

1
Drain the sauerkraut. Cut Leberkäse into strips. Clean and wash the bell peppers and cut into fine strips.
2
Heat the oil in a large frying pan. Fry the Leberkäse in it all around for about 4 minutes. Take out. Fry the peppers in hot frying fat for 2-3 minutes. Add spaetzle and sauerkraut and steam for about 4 minutes.
3
Fold in the meat loaf. Season to taste with salt and pepper.
4
For the dip, stir sour cream and milk until smooth. Wash the chives, shake dry and cut into small rolls. Stir into the sour cream. Season to taste with salt, pepper and paprika. Arrange the sauerkraut noodles pan with the dip.