Schupfnudel – sauerkraut pan

Ingredients and preparation:

In a large pan, fry 500 g Schupfnudeln in hot oil with a touch of butter until golden brown.

Remove and set aside.

Now heat 1 tablespoon of butter in the frying fat and sauté 1 finely chopped onion as well as 125 g goat ham and 2 tablespoons of fried onions.

Add 400 g sauerkraut and let everything simmer on medium heat for about 10 minutes while mixing.