Sauerkraut Valley
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 can(s) (580 ml) Sauerkraut
- 500 g Potatoes
- 1 Pot of chives
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 125 g streaky smoked bacon
- 2 TABLESPOONS Oil
- 1/4 l Milk
- 2 packages Light sauce
- 7-10 Tbsp (for 1/4 l liquid)
- 7-10 Tbsp Caraway seeds
- 7-10 Tbsp Lamb's lettuce and chives
- 7-10 Tbsp to garnish
Directions
- 1
Drain the sauerkraut thoroughly. Peel, wash and roughly grate the potatoes. Wash chives and cut into small rolls. Mix sauerkraut, potatoes, chives and egg yolk. Season with salt, pepper and nutmeg. Form 16-20 thalers from it. Dice bacon finely.
- 2
In a frying pan let it crispy, take it out. Add oil to the bacon fat. Fry the thalers in it from both sides for about 5 minutes. In the meantime heat up milk and 1/4 litre of water. Stir in sauce powder, bring to the boil and season to taste with salt, pepper and caraway. Arrange thalers sprinkled with the sauce and bacon. Serve garnished with salad and chives
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