Schupfnudeln with sauerkraut
easy
90 mins
90 mins
Ingredients
- 800 g Potatoes (mainly mealy cooking)
- 2 (500 g) red peppers
- 100 g streaky smoked bacon
- 40 g Durum wheat semolina
- 40 g Flour
- 4 Egg yolk (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 (40 g) Onion
- 2 Cloves
- 60 g clarified butter
- 1 can(s) (850 ml) Sauerkraut
- 1 Bay leaf
- 6 Juniper berries
- 200 ml Beer
- 1/2 bunch flat leaf parsley
Directions
- 1
Wash the potatoes and boil in water for about 25 minutes. In the meantime, quarter the peppers, clean, wash and cut them crosswise into strips. Cut bacon into strips. Drain the potatoes, peel them and press them through a potato press. Knead semolina, about 20 g flour and egg yolk, season with salt and pepper.
- 2
Form finger-thick rolls (potato noodles) from the dough with floured hands. Let them stand in plenty of boiling salted water for 2 - 3 minutes until they float on top. Lift them out with a skimmer and let them drip off. Peel onion and lard with cloves. Fry the bacon in 20 g lard. Add sauerkraut, onion, bay leaf and juniper to the cabbage, deglaze with beer and cook for 20 minutes. Add pepper strips and cook for 10 minutes. Wash parsley, dab dry and chop except for a few leaves to garnish. Fry the potato noodles in the remaining lard in several portions until golden brown. Season sauerkraut with salt and pepper.
- 3
Add pepper strips and cook for 10 minutes. Wash parsley, dab dry and chop except for a few leaves to garnish. Fry the potato noodles in the remaining lard in several portions until golden brown. Season sauerkraut with salt and pepper. Fold in chopped parsley. Arrange the cabbage on a plate with the potato noodles and garnish with the remaining parsley. Goes well with fried sausages
- 4
Per portion (with 4 persons) approx. 2560 kJ/ 610kcal. E 14 g/ F 39 g/ KH 45 g. Per portion (with 6 persons) approx. 1720 kJ/ 410kcal. E 9 g/ F 26 g/ KH 30 g
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