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Karamelized
Schupfnudeln with sauerkraut
Try this schupfnudeln with sauerkraut
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Ingredients
Directions
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Boil the potatoes and drain them. Mix ½ tsp salt through the flour. Stamp the boiled potatoes or press them through a puree cutter.
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Add the puree with the egg and possibly a pinch of nutmeg to the flour and knead with a damp hand a firm dough.
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Form balls and roll them on a floured surface to sausages as thick and as long as a finger.
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Bring water to a boil in a large pan and add a little salt. Boil the noodles in the water.
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When they float after 1-2 minutes they are done. Take the noodles out of the pan with a slotted spoon.
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Put them side by side on a shelf, let them dry a little or pat dry with kitchen paper.
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Heat the butter in a large pan and fry the noodles lightly brown. Take them out of the pan and set them aside.
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Add the sauerkraut and bacon cubes to the shortening and bake for about 10 minutes.
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Add a bit of butter if necessary. Add the noodles and heat them. Season with salt and pepper.
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Nutrition
760Calories
Sodium0% DV0g
Fat48% DV31g
Protein48% DV24g
Carbs30% DV91g
Fiber0% DV0g
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