Summary

Ingredients

• 2 cans sauerkraut
• 0.5 liter ½ white wine
• 0.5 liter ½ water
• 30 carnation (s), whole
• 500 g bacon, cut into cubes
• 2 onions)
• g 1,000 potato (s)
• 0.25 liter ¼ milk
• 1 pinch (s) nutmeg
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 2 tablespoon mustard
• 6 slices Kasseler
• 4 Mett sausages
• 1 tablespoon margarine

Print Recipe Pin Recipe

Instructions

1. Fill the pot with water and white wine and add the cloves. Cook sauerkraut, smoked pork and sausages in it for about 30 minutes. In the meantime, heat the margarine and peel and dice the onions and sauté them with the bacon. Take the saucepan with the sauerkraut off the stove and pour the broth into a container. Add the steamed onions and bacon cubes to the sauerkraut and mix. Make a puree-like mass from the potatoes, milk, nutmeg, salt and pepper, no more milk but rather some broth.
2. Remove the sausages and smoked pork from the pot and add the potato mixture. After everything has been mixed up, the mustard is added (gives the spicy but not intrusive taste). Mix everything well and put the smoked pork and sausages back in the pan. It is best to do it a day in advance so that the whole thing can pull a little.
3. Caraway seeds to reduce flatulence but not a must.