Schupfnudelpfanne with sauerkraut and Kasseler

Name: Schupfnudelpfanne with sauerkraut and Kasseler
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 400 g detached pork chop; 2 TABLESPOONS Oil; 1 package (500 g) Schupfnudeln (from the cooling shelf); 1 can(s) (850 ml) Sauerkraut; 1/4 l Vegetable broth (instant); 1/8 l apple juice; 8 Juniper berries; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Schmand; 3 TABLESPOONS grainy mustard; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
400 g detached pork chop
2 TABLESPOONS Oil
1 package (500 g) Schupfnudeln (from the cooling shelf)
1 can(s) (850 ml) Sauerkraut
1/4 l Vegetable broth (instant)
1/8 l apple juice
8 Juniper berries
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Schmand
3 TABLESPOONS grainy mustard
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Wash the smoked pork, dab dry and cut into cubes. Heat oil in a pan. Fry the smoked pork loin all around, remove. Put potato noodles in the hot frying fat and fry until golden brown, remove.
2
Add the onion and fry briefly. Add the sauerkraut and braise well. Deglaze with stock and apple juice. Add juniper and bay leaf and season with salt and pepper. Add smoked pork loin and potato noodles and braise covered for about 30 minutes.
3
In the meantime, mix the sour cream and mustard. Season to taste with salt. Put the sour cream sauce into the pasta pan and mix everything together. Garnish with parsley if desired.