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Kassler pan with Schupfnudeln

updated

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Ingredients for 6 servings:

  • 1 kg smoked pork, boned
  • 1 kg potato noodles
  • 2 bags of sauerkraut, approx. 500 g each
  • 2 tsp tomato paste
  • 1 large onion(s)
  • 100 ml water
  • some oil
  • some butter
  • some salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Cut the smoked pork into small pieces and fry in a little hot oil in a pan. Add the tomato paste and sauté briefly. Then add the sauerkraut and fry briefly. Deglaze everything with 100 ml of water and bring to a boil. Simmer over low heat for about 8-10 minutes. Meanwhile, in another pan, fry the dumplings in a little butter until golden brown. Season the smoked pork and sauerkraut mixture with salt and pepper, and finally stir in the fried dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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