Sauerkraut, potato dumplings with meat loaf with homemade noodles taste particularly delicious. Peel onion and cut into small cubes. Heat oil in a Dutch oven 10 g lard and fry the onions light. Add the sauerkraut and sear on high temperature until it begins to brown slightly. The temperature switch to medium and season the cabbage with a bay leaf, juniper berries, pepper, salt and sugar. Cover and simmer for a sauerkraut gently about 30 minutes. Floury potatoes as potatoes in about 20 minutes to cook at all.
The water then drain and place the potatoes in cold water for rapid cooling. Peel the potatoes, pressing the potato masher and mix with an egg. Potatoes with salt and nutmeg, and knead in enough flour until a smooth dough. Place the dough on a floured surface, shape into a roll, in about 1 cm thick slices and roll into finger thick noodles, like to see in the picture above. In a medium stainless steel pot salted water to a boil, add the noodles and turn the temperature back to medium. After about 5 minutes, the noodles rise to the surface and can be drained in a colander. In a nonstick pan, heat 10 g of lard. Dice the bacon and fry it in vigorously with the noodles until the noodles begin to brown. Continue reading