A true Bavarian classic. You will have to drive deep into the country and by luck find one of the still existing village Restaurants ( Bauernwirtschaft) to be able to order a Sauerkraut with blood & liver sausage with Schupfnudels.
Schupfnudels have gained some popularity again in the sreet food department, served plain with sauerkraut. Basically, the Bavarian version of gnocchi. Bit less wheat flour (1/3 flour 2/3 Potatoes, I egg yolk some salt and pepper)
These were excellent, jut perfect, it really depends on the potato sort. Cooked them, dried them at 120° C for 20 min, passed through a fine sieve ( 0,25 mm). Pan sered the nudles in some clarified butter, the classic way to do it.
Of course a Schneider Weisse is the appropriate drink with it.
Schupfnudeln
