Schupfnudeln with Curry-Bratwurst

Name: Schupfnudeln with Curry-Bratwurst
Yield: 1
Ingredients: 1 Pouch (750 g) fresh dumpling dough Thuringian style (refrigerated); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 colourful peppers; 1 Onion; 3 Fried sausages (à approx. 100 g); 3 TABLESPOONS clarified butter; 500 g strained tomatoes; 6 TABLESPOONS Tomato ketchup; 1 TABLESPOON Curry

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Pouch (750 g) fresh dumpling dough Thuringian style (refrigerated)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 colourful peppers
1 Onion
3 Fried sausages (à approx. 100 g)
3 TABLESPOONS clarified butter
500 g strained tomatoes
6 TABLESPOONS Tomato ketchup
1 TABLESPOON Curry

Directions

1
Shape the dumpling dough into long, finger-thick rolls, then cut into 5-6 cm long pieces and form into potato noodles. Bring 2-3 litres of salted water to the boil in a large saucepan. Add the potato noodles in portions and cook in boiling salt water for about 5 minutes.
2
Remove with a skimmer and allow to drip off.
3
##Paprika## Clean, wash and cut into pieces. ##peel and chop the onion##. Slice the sausages.
4
Heat 2 tablespoons of lard in a large frying pan. Fry the potato noodles in it in portions for 2-3 minutes, turning them until golden brown.
5
Heat 1 tablespoon ##lard## in a second pan. Fry the sausage slices for 5-6 minutes while turning them over and take them out. Fry the pepper and onion in the frying fat for approx. 5 minutes.
6
Add the strained tomatoes, ketchup and 1 heaped tablespoon curry to the vegetables, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Fold in potato noodles and sausage, heat up briefly. Sprinkle with curry.