Farmer's Sausage with Kielke

Farmer's Sausage with Kielke

Recipes with Farmer's Sausage

Kielke are thick, hand-cut Mennonite egg noodles, boiled then fried in butter until the edges brown. Served alongside sliced farmer's sausage with schmauntfatt ladled over the top. This was the midweek meal in every Mennonite household, eaten so often that children grew up thinking pasta meant kielke. The noodles are rustic and irregular, nothing like store-bought pasta.

Prep Time

20 min

Cook Time

20 min

Servings

4

Difficulty

Medium

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup water
  • Pinch of salt
  • 400g farmer's sausage
  • 3 tbsp butter (for frying kielke)
  • 2 tbsp butter (for schmauntfatt)
  • 2 tbsp all-purpose flour (for schmauntfatt)
  • 2 cups heavy cream
  • Salt and pepper

Steps

1

Make kielke dough: mix 2 cups flour, 2 eggs, 1/2 cup water, pinch of salt. Knead into a stiff dough.

2

Roll out 3mm thick on a floured surface. Cut into rough rectangles about 3x5cm.

3

Boil kielke in salted water for 5-6 minutes until they float and are cooked through. Drain.

4

Fry boiled kielke in butter over medium-high heat until edges are golden and crispy.

5

Slice 400g farmer's sausage and pan-fry in a separate skillet until browned.

6

Make schmauntfatt: melt butter, whisk in flour, add cream, season and thicken.

7

Plate kielke and sausage together, pour schmauntfatt over everything.

Tips

The dough should be stiff, not soft. If it sticks, add more flour. Do not overwork it. The kielke should be rough and irregular, so do not stress about uniform cuts. Fry them in a single layer with enough butter that the edges get crispy and golden.