Schupfnudeln with pork

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dab the smoked pork loin dry and place it on the fat pan of the oven. Pour on some water and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, peel and finely dice an onion. Fry in 30 g hot fat. Add 20 g flour and sauté while stirring.

2. 2

   Add milk and cream bit by bit and stir well. Season sauce with salt and pepper. Wash the chives, dab dry and cut into small rolls. Add to the sauce. Drain potatoes, peel and press through a potato ricer. Let it cool down a little. Knead in remaining flour, semolina, 1 pinch of salt and egg yolk. Form long thin rolls of the potato mixture on a floured work surface. Cut these into 5-6 cm long pieces and form finger-thick sausages (potato noodles). Cook in boiling salted water for 2-3 minutes until the potato noodles float on top. Drain and let drain well.

3. 3

   Knead in remaining flour, semolina, 1 pinch of salt and egg yolk. Form long thin rolls of the potato mixture on a floured work surface. Cut these into 5-6 cm long pieces and form finger-thick sausages (potato noodles). Cook in boiling salted water for 2-3 minutes until the potato noodles float on top. Drain and let drain well. Peel the remaining onions and cut into sticks. Fry in the remaining fat. Add the potato noodles and fry until golden brown, turning. Cut open the smoked pork. Arrange slices on the potato noodles. Add the sauce just before serving

4. 4

   Peel the remaining onions and cut into sticks. Fry in the remaining fat. Add the potato noodles and fry until golden brown, turning. Cut open the smoked pork. Arrange slices on the potato noodles. Add the sauce just before serving

Nutrition Facts

KCAL
820 kcal

CARBS
44 g

FATS
48 g

PROTEINS
55 g