Schupfnudel Pan
A comforting and delicious dish made with golden Schupfnudeln, crispy speck, and tangy sauerkraut, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 500 g Schupfnudeln Look for high-quality, pre-made Schupfnudeln.
- 200 g Sauerkraut Choose organic for best flavor.
- 100 g Speck (diced) Opt for smoky speck or bacon.
- 1 piece Zwiebel (chopped onion) A sweet yellow onion works best.
- 2 EL Öl Use high-quality olive oil or butter.
- Salt and pepper to taste
- Fresh parsley for garnish Adds a pop of color and freshness.
Instructions
Preparation
- In a large skillet, heat the oil over medium heat.
- Add the chopped onion and sauté until transparent and just starting to caramelize, about 4-5 minutes.
- Then, toss in the diced speck and cook until it’s golden and crispy, approximately another 4-5 minutes.
- Once the speck is crispy, add in the Schupfnudeln and sauté them for about 3-4 minutes until they begin to get crispy edges and turn golden brown.
- Stir in the sauerkraut, mixing everything well, and cook for an additional 3-4 minutes to meld the flavors.
- Season with salt and pepper to taste, remembering that speck can be salty.
- Reduce the heat to low, cover the pan, and let everything cook for another 5-10 minutes until the Schupfnudeln are warmed through.
- Just before serving, sprinkle with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results. Can also be frozen before cooking.