Potato Noodles with Sauerkraut and Bacon
Peel potatoes and cook in boiling, salted water until tender for about 30 minutes and drain, let cool briefly and squeeze through a potato ricer and let cool. In a bowl, mix potatoes, flour, egg, egg yolk, salt and pepper into a dough and let rest for about 10 minutes.
Peel onions, halve and cut into thin slices. Heat 20 g (approximately 3/4 ounce) clarified butter in a saucepan and sauté onions and bacon and stir in bay leaves, cumin and juniper berries. Add broth and sauerkraut and cover and cook for about 30 minutes over low heat.
Shape potato dough with hands into thick noodles, about 8 cm (approximately 3 inches) long. Cook noodles in plenty of boiling, salted water for about 5 minutes. Remove noodles from water with a slotted spoon and drain in a colander. Season cabbage with salt and pepper and remove bay leaves.
Heat remaining butter in a saucepan and fry noodles until slightly crispy, stirring frequently. Serve with bacon sauerkraut.