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🍽️ Crispy Schupfnudeln with Leberkäse, Brussels sprouts in cranberry-almond seasoning and spicy mustard sauce

602 kcal · 30 min · 4 servings

Crispy Schupfnudeln with Leberkäse, Brussels sprouts in cranberry-almond seasoning and spicy mustard sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 2 liters of water and add salt. Place the pot on the stove and bring the water to a boil.
  2. 2. Turn on the oven and set it to 180 degrees Celsius with fan (convection).
  3. 3. Thoroughly wash the Brussels sprouts under running water.
  4. 4. Remove any wilted or damaged outer leaves from the Brussels sprouts.
  5. 5. Make a cross-shaped cut into the hard stem base at the bottom of the Brussels sprouts.
  6. 6. Add the prepared Brussels sprouts to the boiling salted water.
  7. 7. Let the Brussels sprouts cook in the water for about 10 minutes.
  8. 8. Take the Brussels sprouts out of the pot and place them in a colander.
  9. 9. Rinse the Brussels sprouts immediately with cold water to stop the cooking process.
  10. 10. Empty the pot with the cooking water and clean it thoroughly.
  11. 11. Take the almonds out of the package and chop them roughly with a knife.
  12. 12. Take a large bowl and put the Schupfnudeln (German potato dumplings) inside.
  13. 13. Add 2 tablespoons of soft butter to the Schupfnudeln.
  14. 14. Add 1 tablespoon of oil to the Schupfnudeln.
  15. 15. Season the Schupfnudeln with salt and pepper to taste.
  16. 16. Mix everything in the bowl well so that the dumplings are evenly coated.
  17. 17. Place the Schupfnudeln onto a baking sheet.
  18. 18. Slide the baking sheet into the preheated oven.
  19. 19. Bake the Schupfnudeln for about 10 to 12 minutes until they are golden brown.
  20. 20. Take the Leberkäse (German meatloaf) and cut it into 4 equal slices.
  21. 21. Take a frying pan and add 2 tablespoons of oil.
  22. 22. Place the pan on high heat and heat the oil.
  23. 23. Place the Leberkäse slices into the hot pan.
  24. 24. Fry the Leberkäse slices on one side for about 4 minutes.
  25. 25. Turn the slices and fry the other side for another 4 minutes.
  26. 26. Take the cleaned pan or pot and add 1 tablespoon of butter.
  27. 27. Add 1 tablespoon of oil to the butter in the pan.
  28. 28. Place the pan on medium heat and heat the mixture.
  29. 29. Add the chopped almonds to the hot pan.
  30. 30. Add the honey to the almonds in the pan.
  31. 31. Add the cranberries to the almonds in the pan.
  32. 32. Toast the almonds, honey, and cranberries for about 1 minute.
  33. 33. Add the pre-cooked Brussels sprouts to the pan.
  34. 34. Turn the heat down to low.
  35. 35. Warm the Brussels sprouts for about 5 minutes.
  36. 36. Shake the pan occasionally to prevent burning.
  37. 37. Season the Brussels sprouts with salt and pepper to taste.
  38. 38. Take a small saucepan and add the Crème fraîche.
  39. 39. Add the mustard to the saucepan with the Crème fraîche.
  40. 40. Place the saucepan on medium heat.
  41. 41. Heat the Crème fraîche and mustard while stirring constantly.
  42. 42. Let the sauce simmer gently for about 1 minute.
  43. 43. Season the mustard sauce with salt, pepper, and sugar to taste.
  44. 44. Take the baking sheet with the Schupfnudeln out of the oven.
  45. 45. Place the fried Leberkäse slices onto the plates.
  46. 46. Place the baked Schupfnudeln onto the plates.
  47. 47. Place the warm Brussels sprouts onto the plates.
  48. 48. Pour the mustard sauce over the food or serve it on the side.
  49. 49. Enjoy your meal!

Nutrition per serving