🍽️ Crispy Schupfnudeln with tangy sauerkraut and sausages

Name: Crispy Schupfnudeln with tangy sauerkraut and sausages
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Apples; 1 Onion; 3 tbsp Butter; 1 can Sauerkraut (770 g drained weight); 5 Juniper berries; 2 Bay leaves; Sugar; 1 tbsp Cumin seeds; 150 ml Cider (or white wine or apple juice); 14 Nuremberg Roast Sausages; 500 g Schupfnudeln (ready-made refrigerated section); Salt; Pepper (from the mill)

1552 kcal · 30 min · 4 servings

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Ingredients

3 Apples
1 Onion
3 tbsp Butter
1 can Sauerkraut (770 g drained weight)
5 Juniper berries
2 Bay leaves
Sugar
1 tbsp Cumin seeds
150 ml Cider (or white wine or apple juice)
14 Nuremberg Roast Sausages
500 g Schupfnudeln (ready-made refrigerated section)
Salt
Pepper (from the mill)

Instructions

1. Wash the apples thoroughly.
2. Halve the apples and remove the core.
3. Cut the apple halves into thin wedges.
4. Peel the onions.
5. Dice the onions finely.
6. Heat one tablespoon of butter in a pot.
7. Sauté the apple wedges and onions briefly in the hot butter.
8. Add the sauerkraut to the pot.
9. Add juniper berries and bay leaves.
10. Sprinkle two small pinches of sugar over the vegetables.
11. Add caraway seeds.
12. Deglaze the mixture with apple wine.
13. Pour in about 150 milliliters of water.
14. Simmer the sauerkraut over medium heat for 15 minutes.
15. Fry the sausages thoroughly on all sides in a non-stick pan.
16. Heat the remaining butter in a second non-stick pan.
17. Fry the Schupfnudeln (potato dumplings) in the hot butter until golden brown.
18. Fold the finished sauerkraut into the Schupfnudeln.
19. Season the dish to taste with salt and pepper.
20. Serve the sauerkraut with the sausages.

Nutrition per serving

kcal: 1552
Protein: 68 g · Fett/Fat: 115 g · Carbs: 57 g