Baden Bubenspitzle (potato noodles) with braised sauerkraut

Name: Baden Bubenspitzle (potato noodles) with braised sauerkraut
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 kg floury potatoes; 1 (approx. 100 g) big onion; 100 g streaky smoked bacon; 1-2 TABLESPOONS Oil; 2 can(s) (850 ml each) Sauerkraut; 2 Bay leaves; 4–6 Juniper berries; 400 ml clear soup; 100 g Flour; 2 TABLESPOONS Cornstarch; 1 Egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 60 g Butter or margarine; 100 g Black Forest Ham in thin slices; 7-10 Tbsp Flour; 7-10 Tbsp Parsley; 1 clean dishtowel

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 kg floury potatoes
1 (approx. 100 g) big onion
100 g streaky smoked bacon
1-2 TABLESPOONS Oil
2 can(s) (850 ml each) Sauerkraut
2 Bay leaves
4–6 Juniper berries
400 ml clear soup
100 g Flour
2 TABLESPOONS Cornstarch
1 Egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
60 g Butter or margarine
100 g Black Forest Ham in thin slices
7-10 Tbsp Flour
7-10 Tbsp Parsley
1 clean dishtowel

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Peel and chop the onion. Dice bacon. Crush juniper berries roughly. Heat oil in a deep frying pan. Fry the bacon until crispy.
2
Add onion and fry until transparent. Add sauerkraut, bay leaf and juniper berries and braise until the cabbage begins to brown. Then pour on the stock and stew covered for another 20 minutes. Drain potatoes, rinse with cold water and peel. Press the potatoes hot through a potato press and let them cool down. Add flour, starch, egg, 1 level teaspoon salt and a little nutmeg. Knead everything smooth with the dough hooks of the hand mixer. Form dough in portions into finger-thick rolls on a work surface sprinkled with flour. Cut into 5-6 cm long pieces. Form these into potato noodles with pointed ends. Bring plenty of salted water to the boil in a large saucepan.
3
Knead everything smooth with the dough hooks of the hand mixer. Form dough in portions into finger-thick rolls on a work surface sprinkled with flour. Cut into 5-6 cm long pieces. Form these into potato noodles with pointed ends. Bring plenty of salted water to the boil in a large saucepan. Let the potato noodles simmer for about 3 minutes at low heat. As soon as the potato noodles are floating on top, lift them out with a skimmer and let them drain on a tea towel. Heat the fat in a large pan. Fry the potato noodles until golden brown. If necessary, heat the sauerkraut again and fold into the potato noodles. Serve with ham and garnish with parsley
4
Let the potato noodles simmer for about 3 minutes at low heat. As soon as the potato noodles are floating on top, lift them out with a skimmer and let them drain on a tea towel. Heat the fat in a large pan. Fry the potato noodles until golden brown. If necessary, heat the sauerkraut again and fold into the potato noodles. Serve with ham and garnish with parsley
5
waiting time 30 minutes