Schupfnudeln on Sauerkraut

Pasta dishes are always a good idea!

1-2 days old, cooked potatoes press through the potato press and knead with

flour, egg, a little bit of nutmeg and a pinch of salt to a firm dough. On a floured baking board, shape the dough into finger-length and finger-thick sausages.

form, “schupfen”. Place in boiling water and after floating, remove with slotted spoon and spread out on baking board to dry. Cut onions into small pieces, fry in hot fat until light yellow, add sauerkraut

and steam until hot. Then add the Schupfnudeln and bake until light brown, turning often.

turn them often and fry until light brown.

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