1. Boil the potatoes in their skins, peel them and press them through a ricer while still warm; let cool.
2. Add the flour, egg, salt and nutmeg and quickly knead into a smooth dough.
3. Roll the dough into finger-thick rolls with pointed ends and cook them in boiling salted water until they float.
4. In a large pan render the bacon, fry the sliced onion in it, then add the squeezed sauerkraut and the caraway.
5. Add the drained noodles to the pan with the butter and fry them together with the sauerkraut until golden.
6. Season with pepper and serve hot with a spoonful of sour cream.
Tip: Knead quickly - if the dough stands for long, the potatoes release moisture and it becomes sticky.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.