Schupfnudeln with sauerkraut

Boil the potatoes and drain them. Mix ½ tsp salt through the flour. Stamp the boiled potatoes or press them through a puree cutter.

Add the puree with the egg and possibly a pinch of nutmeg to the flour and knead with a damp hand a firm dough.

Form balls and roll them on a floured surface to sausages as thick and as long as a finger.

Bring water to a boil in a large pan and add a little salt. Boil the noodles in the water.

When they float after 1-2 minutes they are done. Take the noodles out of the pan with a slotted spoon.

Put them side by side on a shelf, let them dry a little or pat dry with kitchen paper.

Heat the butter in a large pan and fry the noodles lightly brown. Take them out of the pan and set them aside.

Add the sauerkraut and bacon cubes to the shortening and bake for about 10 minutes.

Add a bit of butter if necessary. Add the noodles and heat them. Season with salt and pepper.