Ingredients (4 persons)
|200g||Hengstenberg Mildessa Sauerkraut|
|8||Hengstenberg Burger Pickles|
Salt, pepper, nutmeg
Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.
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.
Butter the donut 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.
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.