Schupfnudeln with Sauerkraut and Diced Bacon

Summary

Ingredients

• 1 packet HENGLEIN potato noodles, (= 500 g)
• 1 glass sauerkraut, (= 850 ml)
• 2 onions)
• 100 g pork belly, smoked
• 2 tablespoon vegetable oil
• Salt and pepper, freshly ground
• Nutmeg, ground
• 1 bunch chives

Print Recipe Pin Recipe

Instructions

1. Prepare sauerkraut according to the instructions on the packet.
2. Peel the onions, pat dry the pork belly and cut into cubes with the onions. Wash the chives, pat dry and cut into rolls.
3. Heat oil, add onions and diced bacon and fry. Add the potato noodles and fry them, mix with the sauerkraut and season with salt, pepper and nutmeg.
4. Sprinkle with chives and serve.
5. Per serving:
6. kJ / kcal: 1491/357
7. EW: 11.4 g
8. F: 15 g
9. KH: 41 g
10. BE: 3.5