Braised sauerkraut

Name: Braised sauerkraut
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 50 g Leeks (leek); 2 TABLESPOONS Butter or margarine; 250 g Sauerkraut; 1 Bay leaf; 50 ml Vegetable broth (instant); 7-10 Tbsp white pepper; 1 (approx. 100 g) Poultry bratwurst; 7-10 Tbsp Salt; 1 TABLESPOON Milk; 2 heaped Tbsp Mashed Potato Flakes; 1/2 Tomato; 7-10 Tbsp some parsley leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

50 g Leeks (leek)
2 TABLESPOONS Butter or margarine
250 g Sauerkraut
1 Bay leaf
50 ml Vegetable broth (instant)
7-10 Tbsp white pepper
1 (approx. 100 g) Poultry bratwurst
7-10 Tbsp Salt
1 TABLESPOON Milk
2 heaped Tbsp Mashed Potato Flakes
1/2 Tomato
7-10 Tbsp some parsley leaves

Directions

1
Clean and wash the leek and cut into thin rings. Melt a tablespoon of fat in a pan. Add the sauerkraut, leek and bay leaf and stir-fry for about 5 minutes. Pour in the stock and braise for 20-30 minutes. Season to taste with pepper.
2
Fry the sausages in the remaining fat until golden brown. Bring 120 ml water and salt to the boil. Remove from the heat and add milk, stir in the puree flakes. Arrange sauerkraut with sausages, puree and tomato quarters on a plate. Sprinkle with chopped parsley