Schupfnudeln mit Sauerkraut
Schupfnudeln mit Sauerkraut, from above
Non vegSwabia

Schupfnudeln mit Sauerkraut

Potato finger noodles pan fried with kraut and bacon. Christmas market food, no queue.

60 minTime
13 gProtein each
mildSpice
Finger noodles2 chapters · 1 min read

Make it your way

Grandma's waySwabian market style with bacon and kraut.
The original
460kcalsame
13 gproteinsame
8 gfibresame
60minutessame

Schupfnudeln mit Sauerkraut.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 floury potatoes, boiled and riced
Maida (all-purpose flour, plain flour)1¼ cups
Egg1
Nutmega pinch
Saltto taste
Butter2 tbsp
Sauerkraut400 g, drained
Bacon (streaky rashers, streaky bacon)100 g, diced
Onion1, sliced
Caraway seeds½ tsp
Black pepperto taste

Method

5 steps
  1. 1Rice the cooked potatoes while warm and cool. Knead with flour, egg, nutmeg and salt into a soft dough.
  2. 2Roll small pieces between your palms into finger thick noodles with pointed ends.
  3. 3Simmer in salted water until they float, then drain.
  4. 4Fry bacon and onion, add sauerkraut and caraway and cook 10 minutes.
  5. 5In another pan brown the noodles in butter, then toss with the kraut.
Serve it like this

Serve from the pan onto warm plates, noodles on top of the kraut, with extra black pepper.

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Make it a meal

What goes with Schupfnudeln mit Sauerkraut: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Kartoffelsalat45 min
On the side Spätzle25 min
To drink Root beer float3 min
Something sweet Rote Grütze25 min
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