Sour Spatzen Recipe

Sour Spatzen Recipe

History:
Sour Spatzen is a traditional German dish that originated in the Swabian region. Spatzen, also known as Spaetzle, are small dumplings made from a simple dough and are a staple in many German households. The sour sauce that accompanies the Spatzen adds a tangy and flavorful twist to this beloved comfort food. The recipe has been passed down through generations, with each family adding their own touch to make it their own.

Fun Facts:
1. Spatzen are often referred to as Swabian noodles and are a popular side dish in German cuisine.
2. The name "Sour Spatzen" comes from the tangy sauce made with vinegar, soup stock, and sugar.
3. In Germany, it's common to serve Sour Spatzen with hearty meats like pork or beef, creating a delicious combination of flavors.

Ingredients:
- 3 tablespoons flour
- 1 tablespoon sweet drippings
- 1 small onion, finely chopped
- Vinegar
- Soup stock
- 2 tablespoons sugar
- Water (for forming the dough)

Instructions:
1. In a large skillet or spider, heat the sweet drippings over medium heat.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Sprinkle the flour over the onions and drippings, stirring continuously to combine.
4. Reduce the heat to low and cover the skillet to allow the onions to steam for a few minutes. This will prevent them from getting too brown.
5. In a separate bowl, combine vinegar, soup stock, and sugar. The amounts can vary according to taste, but a good starting point is 1/4 cup vinegar, 1/2 cup soup stock, and 2 tablespoons sugar.
6. Pour the vinegar mixture into the skillet with the onions and flour, stirring well to combine. The sauce should start thickening.
7. Allow the sauce to simmer over low heat until it reaches the desired consistency. If needed, you can add more sugar to make it sweet and sour.
8. While the sauce is simmering, prepare the Spatzen by following the basic recipe using water instead of milk to form the dough.

Basic Spatzen Recipe:
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
- Water (for forming the dough)

9. In a mixing bowl, combine the flour, salt, and eggs. Mix until a thick, sticky dough forms.
10. Gradually add water, about 1/4 cup at a time, mixing well after each addition. Continue adding water until the dough becomes smooth and elastic.
11. Bring a large pot of salted water to a boil.
12. Using a Spatzen press or a colander with large holes, press the dough into the boiling water. Cut the dough with a knife or spoon, forming small dumplings.
13. Cook the Spatzen for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and transfer them to a colander to drain.
14. Once the Spatzen are cooked and drained, pour the sour sauce over them before serving. Make sure to coat each dumpling with the flavorful sauce.

Leberknadel (Calf Liver Dumplings):
If you're looking to add some variety to your meal, you can also prepare Leberknadel (Calf Liver Dumplings) to serve alongside the Sour Spatzen. Here's a quick recipe for Leberknadel:

Ingredients:
- 1/2 pound calf's liver
- 4 ounces marrow
- Thyme
- 1 clove of garlic, grated
- Pepper
- Salt
- Grated lemon peel
- 2 egg yolks
- 1 whole egg
- Grated bread crumbs or rolled crackers
- Boiling salt water
- Fine crumbs for rolling
- Hot fat for frying

Instructions:
1. Chop the calf's liver and pass it through a colander to create a smooth texture.
2. In a separate bowl, rub the marrow to a cream-like consistency.
3. Add the liver to the creamed marrow and stir well.
4. Add thyme, grated garlic, pepper, salt, grated lemon peel, egg yolks, and the whole egg to the liver mixture. Mix until well combined.
5. Gradually add grated bread crumbs or rolled crackers to the liver mixture until it can be formed into small marbles.
6. Bring a pot of salted water to a boil.
7. Drop the liver dumplings into the boiling salt water and cook for about 15 minutes.
8. Drain the dumplings and roll them in fine crumbs.
9. Heat hot fat in a skillet and fry the liver dumplings until golden brown.

Serve the Leberknadel alongside the Sour Spatzen for a delicious and unique combination of flavors.

Similar Recipe Dishes:
If you enjoy Sour Spatzen, you may also like the following German dishes:
1. Käsespätzle - Spatzen noodles topped with melted cheese and caramelized onions.
2. Rouladen - Beef rolls stuffed with bacon, onions, and pickles, served with a rich gravy.
3. Sauerbraten - Pot roast marinated in a mixture of vinegar, spices, and herbs, then slow-cooked until tender.
4. Bratwurst with Sauerkraut - Traditional German sausages served with tangy sauerkraut and mustard.
5. Pretzels - Soft and chewy baked bread seasoned with coarse salt, often enjoyed with mustard or beer cheese dip.

These dishes all showcase the flavors and traditions of German cuisine, providing a taste of authentic culture and comfort food.