Ingredients (4 persons)
| 400g | Schupfnudeln | |
| 150g | bacon | |
| 200g | Hengstenberg Mildessa Sauerkraut | |
| 4 | eggs | |
| 200ml | heavy cream | |
| 8 | Hengstenberg Burger Pickles | |
| 2 tbsp | butter | |
| 100g | breadcrumbs | |
|
Salt, pepper, nutmeg |
Step 1
Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.
Cutting board, knife
Schupfnudeln, bacon
Step 2
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.
Grill, barbeque tongs
Schupfnudeln, Bacon, sauerkraut, salt, pepper, nutmeg
Step 3
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.
Donut molds, spoon
Breadcrumbs
Step 4
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.
Bowl, grill (oven)
Cream, egg