- 17,6 oz. (500 g) potatoes
- 17,6 oz. (500 g) sauerkraut
- 5,3 oz. (150 g) flour
- 1 egg
- 5 tablespoons cooking oil
- 3,5 – 5 oz. (100 – 150 g) diced bacon
- a teaspoon caraway
- Boil the potatoes and peel them.
- Mash the potaotes and mix them with the flour, the egg and the cooking oil.
- Cut small pieces from this and roll them between the hands into noodles which are as thick as a little finger and about 2 inches (5 cm) long
- Put the noodles into boiling water and cook them until they come to the surface
- Fry the diced bacon and add the noodles
- When the noodles turn golden add the sauerkraut and spice this with caraway, salt and pepper
Regions:
This is a classical Swabian cooking recipe.
Potato is my favorite veg…I always try the recipes with potatos…thanks for sharing… i added this to my book mark list.
Schupfnudeln was one of my favorite things to eat at fests when we lived in Germany and now I would like to make this at home.
But one question: Is this seasoned with Kuemmel (which is Caraway in English) or Kreuzkuemmel (which is Cumin)? My memory of the flavor is with Kuemmel, but perhaps this is a different version??
Thanks for posting the recipe! Look forward to trying to make the noodle.
Tschuess….
Hello!
Caraway is right, thank you for this hint, I will change it!