Nuremberg grilled sausages with Riesling sauerkraut and mashed potatoes

Name: Nuremberg grilled sausages with Riesling sauerkraut and mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 1/8 l dry white wine (Riesling); 1/8 l apple juice; 1 Bay leaf; 3 Juniper berries; 4 Peppercorns; 1250 g Potatoes; 7-10 Tbsp Salt; 3/8 l Milk; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 12 (à 30 g) small barbecue sausages; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
1/8 l dry white wine (Riesling)
1/8 l apple juice
1 Bay leaf
3 Juniper berries
4 Peppercorns
1250 g Potatoes
7-10 Tbsp Salt
3/8 l Milk
20 g Butter or margarine
7-10 Tbsp grated nutmeg
12 (à 30 g) small barbecue sausages
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Heat 2 tablespoons of oil in a saucepan. Fry the onion in it. Add sauerkraut and braise a little. Deglaze with wine and apple juice. Add bay leaf, juniper berries and peppercorns.
2
Covered sauerkraut and braise over medium heat for about 40 minutes. Peel, wash and halve the potatoes. Boil potatoes covered with salted water and cook for about 25 minutes. Heat up milk. Drain potatoes and mash roughly.
3
Add milk and fat and mix. Season to taste with salt and nutmeg. Heat the rest of the oil in a pan and fry the sausages until brown all around. Season the sauerkraut with salt again. Arrange mashed potatoes, sauerkraut and sausages on plates.
4
Serve mashed potatoes sprinkled with parsley and garnished.