Schupfnudeln with Sauerkraut and Bacon (Swabian potato noodles)

Preparation

1. Finely dice the onions and loosen the sauerkraut.
2. Render the diced bacon in a large frying pan until crisp, then remove. Sweat the onions in the remaining fat until translucent and sprinkle with the paprika.
3. Add the sauerkraut, sugar and vinegar, stir everything well and cook over medium heat for about 5 minutes, stirring. Return the bacon to the pan and cook for another 3 minutes.
4. If the pack instructs, cook the Schupfnudeln in salted water and drain. In a second pan, melt the butter until foaming and fry the Schupfnudeln in it until golden brown all over.
5. Mix the Schupfnudeln into the sauerkraut, season with salt and pepper and sprinkle with the parsley.
6. Divide among four plates and serve each with a dollop of soured cream.

Drink with it

• White wine · excellent match

  Dry Riesling or Silvaner

  The fresh acidity and spice of the white wine mirror the acidity of the sauerkraut and cut through bacon fat and butter.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Helles or pilsner, well chilled

  Carbonation and light bitterness cut through bacon fat and butter and keep the acidity of the sauerkraut tasting fresh.

  Pils or Helles: What's the Difference? ↗

• Fruit brandy · excellent match

  Pear or Williams brandy, neat after the meal

  The pear aroma lifts the fruity side of the sauerkraut, and the clean sip clears away bacon and butter.

  What is Calvados? Apple brandy with origin ↗