Sauerkraut, Sausages and Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), floury boilin
- a bit salt
- some pepper, whiter
- 1 tablespoon oil, (safflower oil)
- 300 g sausaes, Nurember
- some marjoram, fresh n. possibility
- 125 g ham (Katenschinken), diced
- 2 apples, peeled, diced
- 1 onion (s), finely chopped
- 580 ml sauerkraut, (1 can)
- 1 tablespoon maple syrup or honey
- 50 ml white wine, drier
- 200 ml milk, warm
- 3 tablespoon butter, soft
- some nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Fry the sausages in the pan with oil all around for about 7 minutes until they are nice and brown. Peel, wash and dice the potatoes, cook in salted water for about 10 minutes.
- Fry the bacon cubes in a small pan with 1 tablespoon apple pieces, without fat, until crispy. Take the sausages out of the pan and fry the sauerkraut with the onions in this pan until everything is lightly browned. Season with salt / pepper, white wine and maple syrup and place the sausages in the cabbage. Put the lid halfway on and simmer over low heat.
- After 10 minutes of cooking, add the rest of the apple cubes to the potatoes in the water and simmer for another 10 minutes. Now pour off the water from the potatoes and mash everything. Add milk and butter and continue to mash. Season with salt, pepper and nutmeg. Fold in the marjoram.
- Place the mashed potatoes in the middle of the plate, pour the cabbage and sausages over it and sprinkle with the bacon cubes.
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