Summary

Ingredients

• 600 g potato (s), waxy
• salt
• 1 onion (s)
• 1 tablespoon oil
• 5 piece (s) bratwurst, coarse Franconian à 70 g
• 300 g sauerkraut
• Black pepper from the mill
• 1 bunch chives

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Instructions

1. Peel and dice the potatoes, pre-cook in boiling salted water for about 7 minutes and drain.
2. Peel and dice the onion.
3. Heat 2 tablespoons of oil and fry the sausages all over until brown. Remove and fry the potatoes and onions in the frying fat, turning, for about 10 minutes until golden brown. Add the rest of the oil.
4. Cut the sausages into slices. Salt and pepper the potatoes.
5. Add the bratwurst and the sauerkraut loosened with a fork and fry everything for another 2 minutes. As soon as the cabbage is browned, sprinkle with the chives, cut into rolls.