This time we made a traditional Southwestern German dish which I had actually never tried before. Schupfnudeln with sauerkraut is popular to eat at street fairs when trying to stay warm. It is easy and quick to make and good for a cold winter's night (or even a warm fall evening we found out!)
|Our store-bought Schupfnudeln|
This time we took the lazy route and bought Schupfnudeln, easy to find all over Germany. If you are not able to buy them at the store, or want to challenge yourself, you can find a recipe to make them from scratch here.
|Browning the noodles and heating up the sauerkraut|
Cook the noodles in a medium sized pan over high heat in oil or butter (butter will give you a better color) until brown. Remove from pan and set aside.
|Onions (mjumm!) and salami - our ham replacement)|
In the same pan as before, add one chopped onion and about 3/4 of a cup of chopped ham. We did not have any ham so we added chopped salami and it worked out just fine. While onions brown heat sauerkraut in a pan on medium heat until warmed through.
|Adding the noodles back into the pan|
Once the sauerkraut is warm and the onions are brown, put the noodles back into the pan and add the sauerkraut. Give a good stir, make sure everything is nice and piping hot.
|This meal is very simple but both tasty and comforting for a cold day|