Summary

Ingredients

• 2 sausages, fresh
• 2 sweet potato (s)
• 5 potato (s)
• 1 can sauerkraut, 250 ml content
• 50 g bacon with rind
• 1 onion (s)
• 1 pinch (s) nutmeg
• salt and pepper
• 1 teaspoon, leveled caraway seeds
• mustard

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Instructions

1. A classic recipe, slightly modified!
2. First, a saucepan of salted water is brought to a boil. Meanwhile, the potatoes are peeled and cut into small pieces so that they cook faster.
3. The onion and bacon are cut into cubes and fried with a little oil and the bacon rind in a saucepan until golden. Now add the sauerkraut to the bacon and onions, and add a little water. Everything is seasoned with caraway seeds and a little salt.
4. In a pan, the sausages are slowly fried over medium heat.
5. As soon as the potatoes are tender, they are drained through a sieve and returned to the pot. Then a tasty puree is mashed with a little cream. The puree is seasoned with nutmeg, pepper and salt.