Mett sauerkraut pan

Name: Mett sauerkraut pan
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1 can(s) (850 ml; drained weight: 770 g) Sauerkraut; 1 big onion; 1 TABLESPOON Oil; 500 g Pork sausage; 1 TEASPOON dried marjoram; 1-2 TEASPOONS Chilli powder; 1 Bay leaf; 1 TEASPOON Instant clear broth; 3 Spring onions; 7-10 Tbsp black pepper; 150 g Schmand; 7-10 Tbsp Chilli powder

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

1 can(s) (850 ml; drained weight: 770 g) Sauerkraut
1 big onion
1 TABLESPOON Oil
500 g Pork sausage
1 TEASPOON dried marjoram
1-2 TEASPOONS Chilli powder
1 Bay leaf
1 TEASPOON Instant clear broth
3 Spring onions
7-10 Tbsp black pepper
150 g Schmand
7-10 Tbsp Chilli powder

Directions

1
Drain the sauerkraut. Peel and roughly dice the onion. Heat the oil in a pan and fry the ground pork in it until it is very coarse and crumbly. Add onion and marjoram, fry briefly. Dust with chilli powder. Add sauerkraut, bay leaf and 200 ml water, bring to the boil and stir in the stock.
2
Let braise open for 8-10 minutes. Clean and wash spring onions and cut into rings. Season with pepper and sprinkle with spring onions. Add sour cream and sprinkle with chilli powder. Tastes good with farmhouse bread