Bubespitzle with Sauerkraut and Sausages
Bubespitzle (also called Schupfnudeln) are pan-fried potato dumplings with a hint of nutmeg (think gnocchi x french fries). This dish is from the southern Germany. I loved to eat this when I lived in Stuttgart. People usually buy pre-made bubespitzle then toss in the frying pan at home, but it's hard to find outside Germany and you can't beat homemade. Also good with apple sauce as breakfast!
Background: Bubespitzle was one of my favorite dishes when I lived in Stuttgart and something you might find on the dinner table on any other day. I had to learn how to make it myself because it's too hard to find outside Germany (plus it just tastes better ;)
- Sauerkraut (400 g | about 500ml or 2 cups)
- Bay leaf (1)
- Juniper berries (3)
- Caraway seeds (1/2 tsp)
- Cloves (3 )
- White wine (100 ml | abt 1/2 cup)
- Water or broth (60 ml | 1/2 cup)
- Onion, chopped (1/2)
- Potatoes (500-600 g | 1 - 1.25 lbs)
- Flour (all-purpose, rye or a mix) (125 g | about 1 cup)
- Egg (1)
- Ground Nutmeg (1/2 - 1 teaspoon)
- Salt and ground pepper (a few sprinkles)
- Oil and/or butter for frying (2 Tablespoons, more if needed)
- Sausages, your favorite kind :) (as many as you like!)
- Beer ( optional but recommended ;))
Main ingredients! For flour, you can use all-purpose, rye, wheat or a mix. I used a mix for mine. If you don't have all the spices for the sauerkraut, no worries. Use the ones you have or just stew with wine and/or broth.
If you have time, boil your potatoes a day before or a few hours before preparing bubespitzle so they can cool completely. In a large pot, add whole, unpeeled potatoes and cover with plenty of water. Bring a big pot of water to a boil and add a spoonful of salt.
Boil potatoes about 20-30 or until soft enough to easily pierce through with a fork.
Drain potates and let cool completely.
Once potatoes are cooled, you should be able to easily peel of the skin with your fingers or gently with a butter knife. Set aside and prepare the sauerkraut.
In a medium pot, add sauerkraut (with some of the juice), chopped onion, bay leaf, juniper berries, cloves, caraway seeds, white wine and water/broth. Mix well.
Bring sauerkraut to a simmer and cook on low for 45 minutes until almost all the liquid is gone. Stir occasionally and check every so often to make sure it's not burning (add a little more wine or water if it's starts to brown to fast). Set aside and prepare the bubespitzle or prepare them while sauerkraut is simmering.
To make the potatoes extra smooth for the bubespitzle dough, mash and press them through a fine colander or sieve over a large bowl using a big spoon. If you don't have the time or patience, you can probably use a potato masher, food mill or blender too.
When pressing through a colander, the potatoes will come out like this! It'll take a few minutes to get it all through.
Now you have nice, super smooth potatoes for the dough!
Mix potatoes with the flour, a few sprinkles of salt & pepper, 1/2 to 1 teaspoon ground nutmeg, and one egg. You want a smooth dough thats fairly soft but firm enough to shape into dumplings.
To make bubespitzle, first flour a cutting board or surface. Roll about 1/2 Tablespoon of dough into a ball...
and roll into a thick dumpling that's shaped like a long football and about as long as your thumb. If it starts to stick to your hands or the board, sprinkle on more flour.
Set finished bubespitzle asside on a tray or plate. If you're stacking them on top of each other, make sure you sprinkle them with flour so they don't stick to each other (you can avoid this by setting them apart so they don't touch.)
Bring a big pot of water to a boil and add a spoonful of salt. Boil the bubespitzle in batches for 2 minutes.
Remove from boiling water slotted spoon or sieve...
and let drain in a colander. Repeat until all bubespitzle have been boiled.
Once boiled and drained, you can set aside until you're ready to pan fry them. Just cover with wrap so they don't dry out. If waiting more than an hour, put them in the fridge.
Now we're ready to pan fry! In a large frying pan, heat oil and/or butter on medium heat. Brown your sausages until they have a nice color.
Add sausages to sauerkraut. Reheat if cooled, and keep on low while you fry the bubespitzle.
In same frying pan used for the sausages, pan fry the bubespitzle in 2-3 batches. Add more oil/butter if needed.
Fry until they're nice and brown on both sides. I prefer mine to be slightly crisp on the outside.
Divide on to plates and serve with the sausages and sauerkraut. It's great to eat them together! Great with beer!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.