Parsley Spätzle With Bacon And Sauerkraut

• 1 1/2 cups all-purpose flour
• 1 bunch fresh parsley, finely chopped
• 6 None eggs
• 3.5 oz smoked bacon, diced
• 1 None onion, peeled and sliced
• 1 - 15 oz jar sauerkraut
• 1-2 tsp granulated sugar
• 1-2 tsp ground cumin
• 3 tbsp butter
• 2 tbsp sour cream

1. To make the spatzle batter, whisk flour, parsley, eggs and a little salt until bubbly then set aside for 30 mins.
2. In a frying pan, cook bacon for 4 mins then add onion and cook until bacon is crispy and onion translucent. Add sauerkraut and cook for 30 mins, stirring occasionally. Season to taste with sugar, salt and cumin.
3. Bring a large pot of water to a boil and add a little salt. Add batter to water using a spatzle maker or push it through a colander with a wooden spoon. Cook for about 3 mins until dumplings rise to the surface. Remove with a slotted spoon and rinse under cold running water. Repeat with remaining batter. Heat butter in a large frying pan and saute dumplings for 10 mins. Season.
4. To finish, add cream to sauerkraut. Add spatzle and toss. Serve hot.

flour, parsley, eggs, bacon, onion, sauerkraut, sugar, ground cumin, butter, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/18633 (may not work)