Sauerkraut with herb cream mustard
easy
35 mins
35 mins
Ingredients
- 1 glass (170 g) red peppers preserved in oil
- 1 Onion
- 1 (approx. 350 g) Kabanossi
- 500 g fresh sauerkraut
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 300 ml Milk
- 2 packs Mashed Potatoes
- 1 Bag of herb cream sauce
- 2-3 TEASPOONS Rotisseur mustard
- 1-2 TABLESPOONS White wine
Directions
- 1
Drain the peppers and collect the oil. Cut the paprika into wide strips. Peel and halve the onion and cut it into half rings. Slice the kabanossi and fry in 2 tablespoons of paprika oil. Take out the kabanossi. Braise onion rings and sauerkraut in the frying oil.
- 2
Steam covered for about 10 minutes. Fold in strips of paprika. Season with salt and pepper. Bring 200 ml water to the boil in a pot. Remove from heat and add the milk. Stir in the puree flakes and let it rest for 1 minute. Stir vigorously again and season with a little nutmeg. For the sauce, whisk the sauce powder with 1/4 litre cold water. Bring to the boil while stirring and cook over a low heat for 1 minute. Season with mustard and white wine. Pour mashed potatoes into 4 flat casseroles (approx. 450 ml capacity).
- 3
Stir in the puree flakes and let it rest for 1 minute. Stir vigorously again and season with a little nutmeg. For the sauce, whisk the sauce powder with 1/4 litre cold water. Bring to the boil while stirring and cook over a low heat for 1 minute. Season with mustard and white wine. Pour mashed potatoes into 4 flat casseroles (approx. 450 ml capacity). Spread sauerkraut, kabanossi and sauce on top. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 10-15 minutes
Nutrition Facts
640 kcal
25 g
45 g
27 g
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