in Germany

Sauerkraut pan with smoked pork and potato dumplings

updated

Spread the love

Ingredients for 4 servings:

  • 500 g sauerkraut
  • 500 g Schupfnudeln (refrigerated section)
  • 350 g smoked pork
  • some caraway
  • possibly white wine
  • Oil or butter for frying
  • possibly salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the fat in a pan. Cut the smoked pork into cubes and fry briefly. Add the potato dumplings and fry for a few minutes. Add the sauerkraut, mix everything together, and continue to fry at a lower heat until the cabbage is tender. Season with a little caraway (and salt and pepper, if desired). If desired, deglaze with a splash of white wine at the end (but it tastes great without it too).

Facebook Comments

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.

Leaf salad with chicken and mandarins

Toast Pietro