Summary

Ingredients

For the puree:

• 2 kg potato (s)
• 240 g butter
• 240 ml milk
• 2 pinch (s) nutmeg, grated
• 1 sprig rosemary
• salt and pepper

For the vegetables: (red cabbage)

• 2 kg red cabbage
• 100 g lard or oose lard
• 2 onions)
• 4 apples
• 2 tablespoon sugar
• 4 tablespoon vinegar
• 500 ml water
• salt
• 2 bay leaves
• 4 carnation (s)
• 8 tablespoon red wine

Moreover:

• 16 sausages
• some oil for frying

Print Recipe Pin Recipe

Instructions

1. For the mashed potatoes, peel the potatoes, cut in half and steam in a saucepan with a little water for 20-25 minutes until soft. Heat the milk and butter in a saucepan and add the spices. Let the rosemary branch cook for a while, then remove it again. Mash the potatoes, add the butter mixture and whip everything into a fluffy puree. Season to taste before serving.
2. For the red cabbage, clean and wash the cabbage and quarter the head, remove the stalk. Slice or finely chop the red cabbage. Heat the lard in a large saucepan and sauté the diced onions, sugar and finely chopped apples. Add the red cabbage and immediately pour vinegar over it so that it retains its beautiful color. Cook covered for 10 minutes. Pour 125 - 375 ml of water, add salt and spices. Cover and simmer for approx. 30 - 45 minutes until soft. Pour hot water if necessary. Thicken with mixed flour as desired and season to taste with red wine.
3. Heat some oil in a pan and fry the sausages until golden brown.