Summary

Ingredients

• 1 large can sauerkraut
• 1 kg potato (s)
• 200 g smoked bellies
• 1 large onion (s)
• 2 teaspoons caraway seeds
• 1 bay leaf
• 10 juniper berries
• 2 cups sweet cream
• 6 sausages (sausages)
• 1 tablespoon flour
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Peel and dice the potatoes. Bring salted water to a boil in a large pot over high heat. Add potatoes and cook for 8-10 minutes until partially cooked.
2. Cut the sauerkraut in the can crosswise twice to break it into smaller pieces. Add the sauerkraut with its juice to the pot. Reduce heat to medium and cook for 8-10 minutes until the potatoes are nearly soft and the sauerkraut is tender.
3. Dice the smoked bellies and onion. In a skillet over medium heat, cook the bellies and onions with 1 tablespoon flour for 6-8 minutes, stirring occasionally, until golden.
4. Add the belly and onion mixture to the pot. Stir in the sweet cream. Season with salt and pepper to taste.
5. Add the sausages to the pot. Reduce heat to medium-low and simmer for 15-20 minutes until the sausages are cooked through.