Swabian Cuisine – Schupfnudeln 3 Ways
Part III – Schupfnudeln With Sauerkraut & Bacon
This third version of Schupfnudeln is the most common version in Southern Germany. You will find it at beer festivals, wine festivals, any kind of city, town or village fête, and of course at Christmas Markets.
While the other two versions I’ve posted can be considered comfort food and more suited for a colder season, you will find this is an all year round kind of dish here. This is also the one version we never had at home, and like the other two varieties I have never made this myself before now.
Over the last few years I have refrained from eating this dish at any of the above mentioned events. Produced in large quantities necessary for those kinds of events, it just doesn’t taste the same. It reeks of pre-packaged, mass-produced convenience food, and in my experience tastes like that, too. Although even if made at home the sauerkraut comes from a can, the homemade version is worlds apart from the event version taste-wise.
I have used caraway seeds in my version, but this is optional. As caraway seeds seem to be one of those love it or hate it spices, you will very likely not find them if you buy this dish at a food stall.
As for the sauerkraut, we get lots of canned varieties here: plain white cabbage with wine and salt, cooked in Riesling or champagne, one that already contains bacon, as well as the one I chose (almost randomly by trying to make a quick decision at the supermarket without reading every label) – gourmet sauerkraut containing white cabbage, wine, salt, sugar, vegetable extracts and natural vegetable flavours.
I froze half of my cooked Schupfnudeln when I made the other versions two weeks ago. If you take them out of the freezer and put them in the fridge the day before you make them, this recipe will only take about 10 minutes too cook.
Schupfnudeln With Sauerkraut & Bacon
1 basic Schupfnudel recipe
2 x 400 g cans sauerkraut
approx. 150 g diced bacon
1 – 2 tsp caraway seeds (optional)
After making the basic Schupfnudel recipe, cook them until they float to the surface, then drain well.
In a non-stick frying pan, heat a small amount of butter and add the diced bacon. If you’re using caraway seeds, add them at this point, stir, then add the Schupfnudeln. Let cook for a couple of minutes but don’t let the Schupfnudeln brown.
Add the sauerkraut, stir well, and heat through completely.