Sauerkraut-Casseler Pan with Schupfnudeln
A heartwarming German dish featuring tangy sauerkraut, savory smoked pork loin (Kasseler), and chewy potato noodles (Schupfnudeln), offering a comforting flavor experience perfect for any occasion.
Ingredients
Main Ingredients
- 500 g Sauerkraut Look for high-quality, authentic sauerkraut in the refrigerated section, as it will have a fresher flavor.
- 400 g Kasseler (smoked pork loin) Choose a good-quality smoked pork loin; local delis often offer the best cuts.
- 500 g Schupfnudeln (German potato noodles) If you can’t find Schupfnudeln, you can use regular gnocchi as a substitute.
- 1 medium onion A sweet yellow onion works best, bringing out the depth of flavors.
- 2 tablespoons cooking oil Use high-quality oil like canola or sunflower for frying.
- Salt and pepper to taste Always taste as you go, adjusting seasoning to your preference.
- 1 teaspoon caraway seeds (optional) This spice adds a lovely aromatic touch; feel free to omit if you’re not a fan.
- Fresh parsley for garnish This adds a pop of color and freshness to your dish!
Instructions
Preparation
- In a large pan over medium heat, warm the oil until it shimmers.
- Thinly slice the onion and add it to the pan. Cook for about 3-4 minutes until it turns translucent and fragrant.
- Add the Kasseler pieces, browning them on all sides (approximately 5-7 minutes). This step heightens the flavor profile.
- Stir in the sauerkraut and sprinkle with caraway seeds, if using. Season with salt and pepper. Mix well!
- Cover the pan and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld beautifully.
- In a separate pot, cook the Schupfnudeln as per package instructions (usually 5-7 minutes). Drain and set aside.
- Once the Schupfnudeln are cooked, gently add them to the sauerkraut mixture. Toss everything together carefully and let it cook for an additional 2-3 minutes.
- Dish up your Sauerkraut-Casseler Pan with Schupfnudeln while hot, garnished with fresh parsley.
Notes
Make sure not to overcrowd the pan when browning the Kasseler to ensure even cooking. Taste and adjust seasonings frequently. For leftovers, allow cooling completely before storing in an airtight container. It will keep in the fridge for up to 3 days.