Krautschupfnudeln

Ingredients

• 1 batch of Spaetzle
• 4 - 6 slices thick cut bacon, roughly chopped
• 12 oz. sauerkraut, naturally fermented drained of juices (if available)
• 1.5 cups shredded Gouda cheese
• 2 tbsp. olive oil
• Salt & pepper to taste

Directions

1. Preheat large pan over medium-high heat.
2. Add spaetzle, olive oil, salt and pepper, stir to coat and combine. Evenly brown spaetzle, stirring every 1 - 2 minutes to prevent burning.
3. Add sauerkraut and bacon, stir to combine. Heat through for 1 - 2 minutes.
4. Remove from heat and stir in Gouda cheese. Serve immediately.