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

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Instructions

1. Peel and dice the potatoes and cook half-finished in salted water.
2. Cut the sauerkraut in the can crosswise twice, then add to the potatoes and cook until soft (I add the cabbage with the cabbage juice - if you want it milder, leave out the juice).
3. Dice the smoked bellies and onions and sweat together with 1 tablespoon flour until golden yellow. Add to the potatoes and cabbage.
4. Add the cream and season with pepper and possibly more salt to taste.
5. Now add the sausages and let simmer for another 15-20 minutes.
6. Tip: The dish tastes even better warmed up than freshly cooked.