Ingredients
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1.5 lbs (680g) (German Potato Noodles) SchupfnudelnSee recipe link to make them from scratch
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1.5 lbs (680g) Sauerkraut
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1 Onion
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8 thick slices (.5lb / 226g) Bacon
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2 Tbsp Unsalted Butter
Directions
Steps
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1
Done
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Make the Schupfnudeln Potato NoodlesThis takes about 2 hours if done properly, but is completely worth it! How to Make Schupfnudeln – German Potato Noodles from Scratch. |
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2
Done
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Dice the bacon. In a skillet, heat the butter on medium. When melted, add the bacon and let the fat render for 5 minutes. |
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3
Done
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Dice the onion and add. let the onions sweat for 5 minutes. |
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4
Done
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Drain the sauerkraut and reserve 1/2 cup of the liquid. Add the sauerkraut to the pan. Season with salt and pepper to taste. (Variation - you can add a bay leaf, a tsp of crushed caraway seeds, and 3-4 crushed allspice berries if desired, but this is not necessary). |
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5
Done
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If using a slow cooker - add the onion, bacon, 1/2 cup of the reserved sauerkraut liquid, the sauerkraut and cooked schupfnudeln to the slow cooker and cook for 2 hours on low. If cooking on the stove, let everything simmer (without the noodles) for 15-20 minutes, then add the schupfnudlen and simmer for another 5 minutes. Use the reserved sauerkraut liquid if it starts to become dry. |
