Schupfnudeln with sauerkraut and bacon

Instructions

Prepare the Schupfnudeln

1. Boil the potatoes with their skins on in salted water.
2. Peel the potatoes and press them through a press (potato press or spaetzle press). Do not use a mixer!
3. Add the egg yolk with salt and knead the potato mixture by hand.
4. Add the durum wheat semolina and half the flour and continue kneading.
5. Gradually work in the remaining flour so that the dough is elastic and no more sticks.
6. Dust the work surface with some flour, form rolls out of the dough and cut off small pieces with a spatula.
7. Roll the pieces with your hands and shape them into Schupfnudeln.
8. Cook the Schupfnudeln in boiling salted water.
9. As soon as they rise to the top, the potato noodles are ready and can be removed with a ladle.
10. Heat the butter in a pan and fry the noodles until golden brown.

Prepare the sauerkraut

1. Dice the onion and sauté it with the bacon in a pan with oil.
2. Add the sauerkraut and fry.
3. Add the sugar and let it caramelize.
4. Deglaze with the broth and apple juice and fry for a further 5 minutes.
5. Add the potato noodles with salt, pepper and nutmeg at taste.