in Germany

Schupfnudel pan with sauerkraut and grilled sausage

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Ingredients for 2 servings:

  • 3 grilled sausages
  • 500 g potato dumplings
  • 250 g sauerkraut
  • Oil and butter for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Heat the sauerkraut in a saucepan according to the package instructions. Fry the Schupfnudeln in a non-stick pan with a little butter for about 5 minutes until crispy and brown, then remove. Fry the Rostbratwurst in the pan in a little vegetable oil until crispy and brown on all sides. Then remove, slice, return to the pan, and briefly fry the slices again until golden brown. Add the Schupfnudeln and the cooked sauerkraut, mix everything well, and heat briefly again. Serve the Schupfnudeln with mustard for the Rostbratwurst, if desired.

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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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