Schupfnudeln mit Sauerkraut

Ingredients

• 1 kg starchy potatoes
• Salt
• 1 apple
• 1 onion
• 10 g butter (2 tsp)
• 1 can sauerkraut (770 g drained weight)
• 5 juniper berries
• 2 Bay leaves
• 2 pinch sugar
• 1 tbsp caraway seeds
• 150 ml apple wine
• 2 Eggs
• 150 g flour
• 80 g semolina (4 tbsp)
• nutmeg
• Pepper

Instructions

1. 1.

   Wash the potatoes for the noodles. Cook in salted water for about 20 minutes.

2. 2.

   Wash, peel and slice the apple into thin wedges. Peel and finely chop the onion.

3. 3.

   Heat 1 tsp butter in a pot. Sauté the apple and onion over medium heat for 2 minutes. Add sauerkraut, juniper, bay leaves, sugar and caraway. Pour in apple wine and about 150 ml water and simmer for 15 minutes over medium heat.

4. 4.

   Drain the potatoes, peel, mash. Let cool. Mix with eggs, flour, semolina, nutmeg, salt and pepper into a dough. Roll dough into a 1.5 cm thick log, cut into 2 cm wide pieces. Shape into noodles by hand.

5. 5.

   Cook noodles in boiling salted water for about 2 minutes, lift with a slotted spoon, drain well.

6. 6.

   Heat remaining butter in a pan. Fry noodles over medium heat until golden brown. Stir in sauerkraut and season with salt and pepper.