Recipes

For the Schupfnudeln:

800 g potatoes, floury

2 eggs

300 g flour

salt

For the sauerkraut:

200 g Black Forest ham

1 large tin of sauerkraut

Some clarified butter

bay leaf

Salt, pepper

For the Schupfnudeln, peel and boil the potatoes.

Place the flour on the work surface, form a well and place the warm potatoes in the middle and mash.

Add the eggs and a good pinch of salt and knead the potato mixture into a slightly sticky but smooth dough.

Divide the dough into three halves, shape each into a roll and cut off finger-thick pieces of dough. Shape into "Schupfnudeln".

Cook the Schupfnudeln in batches in boiling water for 5 to 10 minutes until they float to the surface. If desired, fry in a pan until crispy.

For the sauerkraut, cut the Black Forest ham into small cubes, fry until crispy and set aside.

Fry the sauerkraut in clarified butter with the spices until golden brown.

Mix the Schupfnudeln with the sauerkraut and fold in the Black Forest ham.