So on Friday I was discussing Heurigers and among other things the great food they serve. So today, I decided to share another of my Austrian recipes. This one for Schinken Feckerlin (Ham Noodles). It’s great for a winter night, served with a salad and crusty bread, and of course some good wine.
Schinken Feckerlin (from Cookbook from Vienna, 1988)
Noodles, cooked (See recipe below, or use store-bought)
½ a stick of butter
3 egg yolks
1 egg
Salt to taste
Dash of nutmeg
8 oz smoked ham (diced)
1 cup sour cream
3 egg whites
Butter and breadcrumbs for deep casserole dish
Mix butter with egg yolks, egg, salt, nutmeg and sour cream. Add ham, and then add mixture to cooked (and cooled) noodles. Beat eggs whites to soft peak, and then fold into ham mixture. Butter a soufflé or deep casserole dish and then coat with bread crumbs. Turn ham mixture out into the dish, top with more breadcrumbs and back for 45 minutes at 350 degrees.
Noodles:
1 ¾ cups flour
2 eggs
Salt
Water
Pour the flour on a pastry board and make a well in the center. Add salt, eggs, and some lukewarm water. Combine with a knife and work into a firm dough with your hands. Divide the dough in half. Knead each half a bit more, then roll out separately very thin on the board. Let dry slightly. Cut out noodles of any preferred width. Really easy! 
And voila, Schinken Feckerlin! Das glückliche Essen!
So do you have a favorite recipe that originated outside the United States? Are you a gastronomic adventurer or a lover of comfort foods?
{ 20 comments… read them below or add one }
Urg, that looks delicious… I’ll be home in two weeks mom.
That Schinkin Federlink looks delicious. When are you going to make me some?
Next time you come to NYC…
Hint Hint
I can be there in three hours. But it’s late so maybe not tonight.
Oh, this solves my “what’s for dinner” tonight!! It sounds delicious, Dee. Thanks for saving me about 30 minutes of poring over allrecipes.com….
Happy to come to the rescue with deerecipes. Let me know how it turns out!
Wait…what kind of flour? All purpose?
yupper! But if you have pasta flour you could go that route too.
Ok just for ‘poops and giggles,’ Tori, my naughty brat, 13, and I, (___insert-a-40-something-here___), embarked on making noodles. Needless to say they came out fat and scary but very tasty. And we had fun.
I love that! How fun! Fat and scary, hahaha. As long as they were tasty.
How much fun! Fat and scary is irrelevant if they’re tasty!! That’s the important part.
Sounds delicious except for making the own noodles part. I’ve never dared try, though it does sound easy. I’ve made gnocchi, though. Can’t be much different from that, except noodles are flat, gnocchi is little balls of niceness.
I just may give this a try. Thanks!
It’s really easier than gnocchi I think. Although I make that too. You just roll the dough out flat like a pie crust and cut into strips. I go with like two inches long and a quarter to a half inch thick. But seriously, bow ties or egg noodles rock as well. (go for the fat noodles)
Am adding that recipe to my book, Dee-Yum! But I’m going with store-bought noodles. Lazy, but that’s how I roll
I do it both ways depending on my mood!
I am an adventurous eater, will try anything. I don’t have a favorite recipe, so many to consider. Making your own noodles probably makes a difference in the Schinken Freckerlin, though. It is easier than it seems.
I love the name. Don’t know why, but it makes me chuckle. Sounds like something you shout at the driver that cuts you off in traffic.
Like Sherri said, I’m sure the homemade noodles make a difference, but I would probably wuss out and use store bought noodles. Either way, it looks and sounds major yummy!
It is fun to say as are a lot of German words
And it is great comfort food. The noodles really are easy. But I also think it’s wonderful with bowtie pasta or egg noodles.
That looks Mmmmmmmmmmmmmmmmm good!
I used to live in the Keys. My fave is Arroz Con Pollo. Super easy! But I do not measure.
I cut up boneless skinless chicken into bite size pieces and brown in a pan. Cook a package of yellow rice according to package. Drain a small jar of diced pimento. When rice is done add the chicken, pimento and a small box of thawed frozen peas. Give a stir then put the lid back on and let sit for 5 min. The steam of the rice will warm the peas. Serve with fresh Cuban bread and good butter. This is even better the next day! Get a heavy large frying pan. Add equal amounts of olive oil and butter. Place a layer of the rice mixture on the bottom and slightly push down into pan. Leave it alone for about 5 min then turn over. It should be brown and crispy. Brown the other side then serve!
Of course I have to also give a quicky local recipe since I am in England. First make the batter: a cup of all purpose flour a cup of milk and 3 eggs. Beat well then fridge. Take a large casserole pan and place your favourite sausage links (there are so many out there ..try the kind you have in rolls with onions). Oil well the pan then place in med to high heat oven for 10 minutes to start browning and heat up the oil. Beat the batter until airy then pour over the sausages. Hopefully the pan will sizzle a bit. Place back in oven and leave it alone until the batter rises and browns (about 15 min.) Make a gravy (we brown mushrooms and onions to add) and voila! Toad-in-The-Hole!
All wrote before my first cup of coffee. Sorry for the ramble!
Sounds yummy!