Mashed potatoes with bratwurst and sauerkraut

Ingredients

Directions

1. 1

   Peel the onions. Dice 1 onion, cut remaining onions into rings. Wash, peel and chop the potatoes. Cover the potatoes and cook them in boiling salted water for about 20 minutes

2. 2

   Heat 2 tablespoons of oil in a saucepan and sauté the onion cubes. Add the sauerkraut and braise for 5-10 minutes. Pour on stock, add juniper berries and bay leaf and season with pepper. Bring to the boil, cover and braise for about 20 minutes.

3. 3

   Wash the chives and cut into small rolls. Heat the milk. Drain potatoes, add milk and 20 g butter and mash finely with a potato masher. Season to taste with salt and nutmeg. Keep warm

4. 4

   Heat 2 tablespoons of oil in a frying pan and fry the sausages until crispy brown, turning them over. Take out. Swivel onion rings and flour in a bowl and tap. Put 20 g butter and onions into the hot pan and fry them until golden brown while turning. Season sauerkraut with salt and pepper and arrange on plates with mashed potatoes and Nuremberg sausages. Spread onion rings on the puree and sprinkle with chives