{"id":5418,"date":"2013-10-20T08:48:28","date_gmt":"2013-10-20T08:48:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5418"},"modified":"2013-10-20T08:48:28","modified_gmt":"2013-10-20T08:48:28","slug":"sauerkraut-speck-knoedel-mit-leberwurst","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/20\/sauerkraut-speck-knoedel-mit-leberwurst\/","title":{"rendered":"Sauerkraut-Speck-Kn\u00f6del mit Leberwurst"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Kartoffeln, gekocht und gesch\u00e4lt
\n100 g Zwiebeln
\n200 g Speck
\n30 g Butterschmalz
\n200 g Sauerkraut
\n60 g Semmelbroesel
\n150 g Mehl
\n1 Ei
\n60 ml Wasser
\nSalz, Pfeffer
\nK\u00fcmmel aus der Gew\u00fcrzm\u00fchle
\nMuskat
\n2 EL Petersilie, gehackt
\n1 EL Schnittlauchr\u00f6llchen
\n150 g Leberwurst
\nca. 200 g Butterschmalz<\/p>\n

Zubereitung<\/strong>
\nDie Kartoffeln grob reiben, die Zwiebel und den Speck in feine Streifen schneiden. 30 g Butterschmalz erhitzen und die Zwiebel- und Speckstreifen darin anbraten. Anschlie\u00dfend mit den geriebenen Kartoffeln vermischen. Das Sauerkraut gut waschen, trocknen und grob schneiden. Mit den Br\u00f6seln, Mehl, Ei und Wasser zu den Kartoffeln geben und das Ganze gut verkneten, mit Salz, K\u00fcmmel, Pfeffer und Muskat abschmecken und die gehackte Petersilie und den Schnittlauch
\nuntermengen. Aus der Sauerkrautmasse kleine Kn\u00f6del formen und diese jeweils mit etwas Leberwurst f\u00fcllen. Butterschmalz erhitzen und die Kn\u00f6del darin kross ausbacken. Auf K\u00fcchenkrepp abtropfen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Kartoffeln, gekocht und gesch\u00e4lt 100 g Zwiebeln 200 g Speck 30 g Butterschmalz 200 g Sauerkraut 60 g Semmelbroesel 150 g Mehl 1 Ei 60 ml Wasser Salz, Pfeffer K\u00fcmmel aus der Gew\u00fcrzm\u00fchle Muskat 2 EL Petersilie, gehackt 1 EL Schnittlauchr\u00f6llchen 150 g Leberwurst ca. 200 g Butterschmalz Zubereitung Die Kartoffeln grob … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[54],"tags":[295,100],"class_list":["post-5418","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-knodel","tag-sauerkraut","item-wrap"],"yoast_head":"\nSauerkraut-Speck-Kn\u00f6del 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M\u00e4rz 2019","format":false,"excerpt":"Zutaten 1 kg Schweinebraten Salz K\u00fcmmel Koriander Knoblauch Schweineschmalz 1 Zwiebel KN\u00d6DEL 1 kg mehlige Kartoffeln 120 g Kartoffelmehl (St\u00e4rkemehl) 100 g Grie\u00df Salz KRAUTSALAT ========================== 1 kg Wei\u00dfkraut 1\/4 l Salzwasser 1 Prise Salz 2 Msp. K\u00fcmmel 4 El Sonnenblumen\u00f6l 2 El Weinessig Salz Zucker Ger\u00e4ucherter Speck Zubereitung Den\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3024,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/australischer-shepherds-pie\/","url_meta":{"origin":5418,"position":4},"title":"Australischer Shepherd’s Pie","author":"Steffen","date":"4. 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April 2011","format":false,"excerpt":"Zutaten: 500 g Jungzwiebeln (geschnitten) Butterschmalz, Meersalz, Pfeffer aus der M\u00fchle 4 Rumpsteaks (schier zugeputzt, ohne Fett) 4 Eigelb Gr\u00fcner Pfeffer, Senf, Mehl 125 ml eingekochter brauner Kalbsfond Grie\u00dfkn\u00f6del 140 g Butter 4 Eier 240 g Grie\u00df 200 g Wei\u00dfbrot (entrindet und fein gew\u00fcrfelt) 125 ml Sauerrahm 450 g mehlige\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5418"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5418\/revisions"}],"predecessor-version":[{"id":5419,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5418\/revisions\/5419"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}