Potato Noodles with Bacon and Sauerkraut
- For the noodles
- 850 grams
- 150 grams
- For the sauerkraut
- 50 grams
- 500 grams
- 100 milliliters
dry White wine
- 250 milliliters
- 2 teaspoons
For the noodles: Scrub the potatoes and boil until soft for 25-30 minutes. Drain, peel and press through the ricer. Mix the flour with the egg, egg yolk, salt, and knead with the potatoes into a smooth dough.
For the sauerkraut: Peel the onions and mince. Sauté the onions in a saucepan with sauerkraut, bay leaves, and juniper berries. Add the white wine and the broth. Cook for about 30 minutes, covered on low heat.
Form potato dough with wet hands into about 8 cm (approximately 3 inches) long noodles shapes. Boil in salted water for about 4-5 minutes. With a slotted spoon, rinse and drain. Add bay leaves and juniper berries to taste. Remove the sauerkraut with salt and pepper.
For the bacon: Peel the shallots and chop finely. Heat the bacon in a pan and fry until crisp in its own fat for about 2-3 minutes. Remove the bacon and sauteé the onions in the bacon fat until soft. Add the potato noodles and cook lightly on all sides. Add the bacon again and season with nutmeg and peppers.
To serve: Serve the sauerkraut with the noodles. Garnish with parsley.