🍽️ Crispy Schupfnudeln with Sauerkraut and Bacon

Name: Crispy Schupfnudeln with Sauerkraut and Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pkg. HENGLEIN Fine Schupfnudeln (500 g); 1 jar Sauerkraut (equals 850 ml); 2 onion(s); 100 g pork belly (smoked); 2 tbsp vegetable oil; salt and pepper (freshly ground); nutmeg (ground); 1 bunch chives

357 kcal · 30 min · 4 servings

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Ingredients

1 pkg. HENGLEIN Fine Schupfnudeln (500 g)
1 jar Sauerkraut (equals 850 ml)
2 onion(s)
100 g pork belly (smoked)
2 tbsp vegetable oil
salt and pepper (freshly ground)
nutmeg (ground)
1 bunch chives

Instructions

1. Prepare the sauerkraut according to the package instructions.
2. Peel the onions.
3. Pat the pork belly dry with kitchen paper.
4. Cut the pork belly into small cubes.
5. Cut the onions into small cubes as well.
6. Wash the chives.
7. Pat the chives dry.
8. Cut the chives into small rings.
9. Heat the oil in a pan.
10. Add the onion cubes and bacon cubes to the pan.
11. Fry the onions and bacon.
12. Add the Schupfnudeln (potato noodles) to the pan.
13. Fry the Schupfnudeln briefly.
14. Mix everything with the prepared sauerkraut.
15. Season the mixture with salt.
16. Season the mixture with pepper.
17. Season the mixture with nutmeg.
18. Sprinkle the chives over the finished dish.
19. Serve the dish.
20. Per portion: Energy kJ/kcal 1491/357, Protein 11.4 g, Fat 15 g, Carbohydrates 41 g, BE 3.5

Nutrition per serving

kcal: 357
Protein: 13 g · Fett/Fat: 18 g · Carbs: 39 g