Schwäbische Schupfnudeln mit Sauerkraut

European Germany - Pasta and Grains

Schwäbische Schupfnudeln mit Sauerkraut

Est. Time: 40 min • 4 Preparation Steps

Chef's Menu Description

Swabia's celebrated pan-fried potato finger noodles tossed with tangy wine sauerkraut, crispy bacon lardoons, and aromatic caraway seeds.

Ingredients

• 500g fresh potato Schupfnudeln (Bubespitzle)
• 400g mild Weinsauerkraut, drained
• 100g smoked German bacon (Speck), diced
• 1 onion diced, 1 tsp caraway seeds (Kümmel), 1 bay leaf
• 30g butter or lard, freshly cracked black pepper

Preparation Steps

1

Phase 1

Melt half the butter in a wide skillet over medium-high heat. Fry the Schupfnudeln for 6-8 minutes, turning until golden and crispy all over. Remove to a plate.

2

Phase 2

In the same pan, fry diced Speck and onions for 5 minutes until bacon fat renders and onions are golden.

3

Phase 3

Add drained sauerkraut, caraway seeds, and bay leaf. Cook over medium heat for 6-8 minutes, loosening sauerkraut with a wooden spoon so it absorbs bacon fat.

4

Phase 4

Toss the crispy Schupfnudeln back into the pan with the warm sauerkraut. Heat through for 2 minutes, season with black pepper, and serve hot.