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Schupfnudel pan with sauerkraut

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Ingredients for 4 servings:

  • 200 g bacon, diced
  • 1 pack of Schupfnudeln from the refrigerated section (500 g)
  • 1 can sauerkraut
  • 250 g sour cream
  • 350 ml water
  • 1 tsp vegetable broth, instant
  • 4 juniper berries
  • 1 bay leaf
  • Salt and pepper, black
  • 3 tbsp mustard, medium hot
  • 2 tbsp oil

Instructions

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

Heat the oil in a large pan. Fry the bacon cubes all over, then remove. Add the dumplings to the hot frying fat and fry until golden brown, then remove. Add the sauerkraut and sauté thoroughly. Deglaze with 350 ml water, stir in the broth, and bring to a boil. Add the juniper berries and bay leaf. Season everything with salt and pepper. Add the bacon cubes and dumplings to the sauerkraut. Cover and simmer for about 15 minutes. Meanwhile, mix the sour cream with the mustard. Season with salt. Add the sour cream to the dumpling pan and mix everything together. Serve immediately.

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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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