South German potato dumplings pan-fried with crisp bauchspeck and stewed sauerkraut. Heavy, savoury, traditional — what gets eaten in Bavaria after a day of hiking.
Serves 4Prep 30 minCook 25 min
What to ask for
This recipe calls for Bauchspeck. Can't get it where you are?
Ingredients & method
Ingredients
500 g schupfnudeln (potato finger-dumplings, fresh or vacuum-packed)
200 g bauchspeck, cut into 1 cm batons
1 onion, diced
500 g drained sauerkraut
1 apple, peeled and diced
1 teaspoon caraway seeds
150 ml dry white wine or apple juice
1 tablespoon butter
Salt and freshly cracked black pepper
1 tablespoon chopped parsley
Method
1Render the bauchspeck in a wide cold pan over medium heat until crisp, about 8 minutes. Lift the lardons out with a slotted spoon. Reserve the fat.
2Add the onion to the pan; cook 5 minutes in the bacon fat.
3Add the sauerkraut, apple, caraway, and wine. Cover and simmer 12 minutes.
4Meanwhile, in a separate skillet, melt the butter over medium-high heat. Add the schupfnudeln in a single layer; cook undisturbed for 3 minutes per side until golden and crisp.
5Stir the bauchspeck back into the sauerkraut. Pile the sauerkraut onto plates.
6Top with the crisp schupfnudeln. Crack pepper over the top, scatter parsley. Serve with German mustard.
Cook this well
$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
