Wednesday, February 13, 2013

Schupfnudeln {rolled potato noodles} w/ Sauerkraut

I confess - Sauerkraut is one favorite winter foods. Yes, yes I know no surprise here, right?! The German girl likes Sauerkraut :). Well, I really do and luckily the girlies and Ron like it as well.  Here is the thing so, I only like one kind of Sauerkraut better said one brand -> Mildessa from Hengstenberg. It is what I got in Germany and luckily I can also get it here in Portland.

Generally, I always add something to my Sauerkraut.  This is the basic version


  • Splash of olive oil or optional bacon diced
  • 1 onion chopped
  • 1 apple - peeled, cored, and diced
  • 2 Tb flour
  • 1 can Hengstenberg Mildessa Sauerkraut (either size)
  • 1 tsp. juniper berries
  • 1/2 C broth, or water

1. Heat olive oil, or cook bacon until fat has rendered
2. Add onions and sautéed until soft, then add apple pieces
3. Add flour and mix under the onion/apple mixture
4. Add water or broth and stir it up. Make sure to mix carefully to get rid of clumps
5. Add Sauerkraut (entire can with liquid) and juniper berries. Bring to a slow simmer and Cover
6. Keep at low (lid slightly open) and leave on stove for at least 1-1/2 hrs. Stir up every so often.

So now you got it, right? I make a big can which means Sauerkraut for a second night. Remember on Monday we had Sauerkraut with smoked pork chops...In any case first I thought about making a Sauerkraut Tart (so yummy but a lot of work), my second thought was Sauerkraut Soup (yes and is so good), but then I had it.  Schupfnudeln with Sauerkraut - it is something I always get on the market when I am in Tuttlingen. The Sauerkraut is fried up, and perfectly mixed with the Sauerkraut. Anyways, it was an experiment and it turned out well...
Schupfnudeln Sauerkraut Potato Noodles


  • Potatoes
  • 2 egg yolk
  • 3 Tb Olive Oil
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/3 C corn starch
  • 1/8 C flour
* Preheat oven to 325
1. Bake potatoes in their jackets 60 minutes
2. Peel potatoes while still warm
3. Put potatoes twice through a ricer
4. Mix egg yolk, salt, nutmeg, corn starch, and flour with the potatoes.
    Mix up until it turns into a dough. Add more flour if it is too sticky.
5. Divide dough into several pieces. Roll each piece into a long roll and cut
    app 3/4" pieces.
6. Shape each piece into a thick noodle
7. When all Schupfnudeln are formed, bring a big pot of water to a boil,.
     Add the Schupfnudeln and cook for 5 minutes.
8. Drain and set aside until ready to finish the dish
Schupfnudeln potato noodles

Finishing of Schupfnudeln with Sauerkraut

  • 2-3 thick slices of bacon cut into pieces
  • Schupfnudeln
  • Sauerkraut - app. 500 gr

1. In a cast iron pan add bacon - once fat has rendered
2. Schupfnudeln and fry until brown from each side.
3. Remove and put into a casserole dish (I keep it hot in the oven)
4. Add Sauerkraut to the pan (as little liquid as possible) and fry it, stirring
    Often until drier and brown in color. (this takes at least 15-20 minutes)
5. Mix Sauerkraut with Scgupfnudel before serving
Schupfnudeln Sauerkraut Potato Noodles

P.S.: it is easier than it sounds and so good :)


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