Potato pancakes on sauerkraut
easy
75 mins
75 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 Onion
- 2 red peppers
- 1 collar Parsley
- 15 g clarified butter
- 1 can(s) (850 ml, 770 g) Sauerkraut
- 8-10 Juniper berries
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 TABLESPOONS White wine vinegar
- 1 (200 g) Cabanossi
- 3 Egg Yolk
- 3 TABLESPOONS Cornstarch
- 3 TABLESPOONS Oil
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Peel and finely dice the onion. Clean, wash and cut the bell peppers into pieces. Wash parsley, dab dry and chop finely. Heat the lard in a casserole, fry the onion in it until transparent.
- 2
Add sauerkraut, juniper berries and paprika, braise briefly and add 1/8 litre of water. Season sauerkraut with salt, pepper, sugar and vinegar and let it braise for about 20 minutes. Drain the potatoes and let them cool down a bit. Cut sausage into small cubes. Peel the potatoes and press the potatoes through a potato ricer. Mix potatoes, egg yolk and starch and season with salt, nutmeg and pepper. Stir sausage and parsley into the mashed potatoes and form 8 dumplings. Cook in hot water for about 20 minutes, remove, drain and slice with a sharp knife. Heat oil in a pan and fry the slices in it one after the other on both sides for about 2 minutes until golden brown.
- 3
Peel the potatoes and press the potatoes through a potato ricer. Mix potatoes, egg yolk and starch and season with salt, nutmeg and pepper. Stir sausage and parsley into the mashed potatoes and form 8 dumplings. Cook in hot water for about 20 minutes, remove, drain and slice with a sharp knife. Heat oil in a pan and fry the slices in it one after the other on both sides for about 2 minutes until golden brown. Arrange the sauerkraut and roasts on 4 plates and serve garnished with parsley as desired
Nutrition Facts
580 kcal
41 g
35 g
19 g
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