- 30 Minuten
- 4 Persons
Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.
Ingredients: Schupfnudeln, bacon
Mix everything together
Fry the bacon in a pan or on a grill plate (plancha) under the grill, add the Schupfnudeln to the bacon and then the sauerkraut. Fry together and season with salt, pepper & nutmeg.
Ingredients: bacon, Schupfnudeln, sauerkraut, salt, pepper, nutmeg
Fill the forms
Butter the muffin molds and sprinkle with breadcrumbs, which should stick to the butter and later become a crispy crust.
Loosely place the Schupfnudel mix into the molds.
Cover with cream
Mix the heavy cream with the eggs and mix well. Add the cream / egg mixture over the baked noodles and bake at approx. 180 - 180 degrees in the grill or oven for approx. 20 minutes. The whole thing works just as well in the oven.
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200g Hengstenberg Mildessa Sauerkraut
200ml heavy cream
8 Hengstenberg Burger Pickles
2 tbsp butter