Braised sauerkraut

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain the sauerkraut and collect the liquid. Peel onions and dice them coarsely. Roast them in hot clarified butter until golden brown. Take out half of the onions and put aside.

2. 2

   Braise the sauerkraut in lard for about 5 minutes. Add sauerkraut juice, juniper and bay leaf. Cut the sausages diagonally into slices and fold them into the sauerkraut. Deglaze with wine, bring to the boil and braise over medium heat for about 10 minutes.

3. 3

   In the meantime, wash the parsley and chop it finely, except for something to garnish. Bring 1/2 litre water and salt to the boil. Take the pot off the heat and add the milk. Stir in the puree powder and let it swell for about 1 minute.

4. 4

   Then stir vigorously again. Sprinkle with remaining onions and parsley and arrange on plates with sauerkraut. Serve garnished with remaining parsley.