Summary

Ingredients

• 800 g sausae, (rützwurst)
• 1 onion (s)
• 2 tablespoon marjoram
• 1 tablespoon oil, for frying
• 250 ml meat broth
• salt
• pepper
• 800 g sauerkraut
• 1 tablespoon lard
• 5 juniper berries
• 1 bay leaf
• 250 ml broth, (grains dissolved)
• 1 medium potato (s)

For the puree:

• 800 g potato (s), (floury)
• 50 ml milk
• 50 g butter
• salt
• nutmeg

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Instructions

1. Heat the oil in the saucepan so it doesn`t turn brown. Lightly brown the diced onions in the oil, peel off the grützwurst, cut into cubes and add to the onions. Add marjoram and fill up with the meat broth and simmer carefully until the sausage cubes have boiled away. Season to taste with salt and pepper. But CAUTION, the grützwurst is usually well seasoned.
2. Heat the lard in a saucepan, dice the onion and brown in the lard. Add the sauerkraut, the bay leaf and pour in the granulated broth and cook until cooked.
3. ATTENTION! If you like, you can also let the sauerkraut roast a little and then deglaze it with the broth.
4. For the puree, peel the potatoes and cook them in salted water. Chop up with a pounder, add milk and butter, and mix in. Finally, season to taste with freshly grated nutmeg.
5. Arrange the whole thing on plates and serve.
6. A cold beer tastes good with it.