Schupfnudeln mit Sauerkraut fall into the rare category of ‘extremely satisfying, nutritious AND super affordable.’ Feed and please a crowd with this simple German potato noodle recipe.

Schupfnudeln mit Sauerkraut

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One thing that really attracts me to Schupfnudeln is how versatile they are! These German potato noodles really are a blank canvas to your creativity, a culinary playground that I have yet to really even start exploring. In Germany, Schupfnudeln are often served savory as well as sweet. I sense that many more fun Schupfnudel combinations will be coming out of my kitchen in the near future. Like Schupfnudeln dusted in powdered sugar with plum compote, Schupfnudeln with pesto, tomatoes and mozzarella…  Someone wake me up from this amazing dream, please! 😀

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Growing up in Germany, I don’t remember ever making Schupfnudeln from scratch. They were way too readily available in the refrigerated section at the Supermarkt. Even the store-bought version was still really satisfying, simply crisped up in a hot pan with some butter. That buttery potato crunch on the outside… so good. Oh, the simple things in life. Christmas markets across Germany typically also have some version of Schupfnudeln on their menu. It’s hard not to encounter them at some point when visiting Germany.

Schupfnudeln, as you’re probably able to tell, need much more publicity than what they’re currently getting in the US. Are you excited to make this recipe yet and to start experimenting with making your own versions of Schupfnudeln? Then scroll on down for the recipe, now in printable version.

Schupfnudeln Essentials

Drink Pairing:


Feuerzangenbowle is a celebratory and fun German punch that’s typically served during Christmas season and also pretty commonly on New Year’s Eve. The traditional setup requires a pot full of homemade, unsweetened Glühwein that’s heated (often by tea lights underneath it) with a stainless tong propped up over the pot. You’d also need a sugar cone, which are hard to find. The cone gets drenched in STROH rum, which then caramelizes and drips into the pot, melting together with the Glühwein. Well… I wanted to save myself and everyone else some work by creating a quick, homemade version that requires just a cup and a spoon. I used a white Glühwein for mine just to add a fun twist.

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To make, combine 5 tablespoons of sugar with 2 Tablespoons of STROH Austrian spiced rum. Warm a bottle of Gerstacker white or red Glühwein on the stovetop (be careful not to bring to a boil). Pour Glühwein into 4 mugs, prep 4 teaspoons with the rum sugar mixture and either hold one over each mug or place on the rim of the mug. Light each teaspoon on fire and allow the sugar to caramelize. Once the flame dies or you would like the flame to stop, simply drop the spoon into the mug. Stir to dissolve the remaining sugar and serve with some orange peel (remove as much of the pith as possible to keep the drink from turning bitter). Prost! To find out where the iconic Austrian STROH rum and Gerstacker Glühwein are available in your area, fill out the short product finder form.


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Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut

Schupfnudeln mit Sauerkraut fall into the rare category of 'extremely satisfying, nutritious AND low-cost.' Feed and please a crowd with this simple German potato noodle recipe.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Christmas Market, German
Keyword: Authentic german noodle recipe, Cheap German Recipes, Easy and low cost german recipe, german potato dumpling recipe, German potato noodle recipe, German potato recipe, German Recipes with Sauerkraut, German Sauerkraut recipe, German schupfnoodle recipe, German schupfnudel recipe, immune-boosting recipe, Low cost German recipe, nutritious winter recipe, simple recipes with sauerkraut
Servings: 4 servings
Calories: 458kcal



  • 50 g butter
  • 1 egg yolk
  • 500 g potatoes russet or high in starch
  • 100 g all-purpose flour plus some more for rolling out the dough
  • 1/2 tsp salt
  • 1 pinch nutmeg using freshly grated nutmeg like my Oma Inge always does makes all the difference!
  • 50 g semolina flour sub with regular flour or potato starch if you don't have semolina flour

Prepare with Sauerkraut

  • 150 g thick-cut bacon
  • 1 Tbsp butter
  • 1 onion medium sized
  • 500 g sauerkraut I used a large jar that's 680 g
  • salt and pepper to taste


Make the Schupfnudeln

  • Boil the potatoes, peel them and allow them to cool a bit. Press them through a potato ricer or spätzle press, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough.
  • On a floured surface, create two logs about 1 inch wide and cut the log into 1 inch slices. Shape each slice into finger-thick noodles with pointed ends.
  • Salt a large pot of water and bring to a gently simmering boil. Carefully add the Schupfnudeln to the boiling water with the help of a skimmer. Continue simmering for 5 minutes (they should be swimming at the surface). Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off.

Make Sauerkraut Skillet

  • Cut the bacon and onion into small dice. Heat a deep skillet or pot on medium high (you need to have a lid for it). Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes, stirring occasionally. Add the sauerkraut (with brine), then add the lid and cook on low for 10 to 15 minutes.
  • In the meantime, heat the butter in a separate skillet and add the noodles. Cook until golden brown and crisp, turning over once or twice. Mix together the noodles with the sauerkraut mixture and garnish with some fresh, chopped parsley or fresh, chopped chives.


Calories: 458kcal | Carbohydrates: 37g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 1484mg | Potassium: 377mg | Fiber: 5g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 4mg

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I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.