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.
About this Recipe
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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! 😀
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.
More German Sauerkraut Recipes
Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut
- 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
- 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.
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.