Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut
Serves 4
30 mins prep
20 mins cook
50 mins total
Schupfnudeln mit Sauerkraut fall into the rare category of 'extremely satisfying, nutritious AND low-cost.' Feed and please a crowd with this simple German potato noodle recipe.
Schupfnudeln
Prepare with Sauerkraut
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Make the Schupfnudeln
Boil the potatoes, peel them and allow them to cool a bit. Press them through a potato ricer or spätzle press, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough.
On a floured surface, create two logs about 1 inch wide and cut the log into 1 inch slices. Shape each slice into finger-thick noodles with pointed ends.
Salt a large pot of water and bring to a gently simmering boil. Carefully add the Schupfnudeln to the boiling water with the help of a skimmer. Continue simmering for 5 minutes (they should be swimming at the surface). Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off.
Make Sauerkraut Skillet
Cut the bacon and onion into small dice. Heat a deep skillet or pot on medium high (you need to have a lid for it). Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes, stirring occasionally. Add the sauerkraut (with brine), then add the lid and cook on low for 10 to 15 minutes.
In the meantime, heat the butter in a separate skillet and add the noodles. Cook until golden brown and crisp, turning over once or twice. Mix together the noodles with the sauerkraut mixture and garnish with some fresh, chopped parsley or fresh, chopped chives.
