Sauerkraut-Kabanossi pot with mustard sour cream

Name: Sauerkraut-Kabanossi pot with mustard sour cream
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 500 g Potatoes; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 250 g Kabanossi; 1 can(s) (850 ml) Sauerkraut; 3 Spring onions; 2 Peppers (e.g. yellow and red); 4 TABLESPOONS Schmand; 1 TABLESPOON coarse mustard

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

500 g Potatoes
2-3 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
250 g Kabanossi
1 can(s) (850 ml) Sauerkraut
3 Spring onions
2 Peppers (e.g. yellow and red)
4 TABLESPOONS Schmand
1 TABLESPOON coarse mustard

Directions

1
Peel and wash the potatoes, cut into fine slices and dab dry. Heat clarified butter in a casserole. Fry the potatoes for about 12 minutes until crispy. Season with salt and pepper.
2
Cut Kabanossi into thin slices. Drain the sauerkraut. Clean and wash spring onions and bell peppers and cut them into pieces.
3
Add Kabanossi to the potatoes and fry for about 3 minutes. Add vegetables and sauerkraut and fry for another 5 minutes. Season everything with salt and pepper. Mix sour cream and mustard and add to it.