Sauerkraut with mashed potatoes
easy
45 mins
45 mins
Ingredients
- 1 can(s) (850 ml) Sauerkraut
- 1 medium onion
- 1 TABLESPOON Oil
- 50 ml White wine
- 1/4 l Vegetable broth (instant)
- 3-5 Juniper berries
- 3 Cloves
- 2 Bay leaves
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 200 g Kasselerrücken
- 1 (approx. 200 g) medium-sized apple
- 1 small stick of leek (leek; approx. 250 g)
- 7-10 Tbsp Pepper
- 100 ml Milk
- 25 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Marjoram
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Drain the sauerkraut. Peel onion and cut into strips. Heat the oil in a pot and sauté the onion for about 5 minutes. Add the sauerkraut, fry briefly and top up with white wine and stock.
- 2
Crush juniper coarsely, put it with cloves and laurel in a kitchen roll and tie it with kitchen string to a bag. Put the spice bag into the sauerkraut and braise covered for about 30 minutes. Meanwhile, peel and quarter the potatoes and cook in boiling salted water for about 20 minutes.
- 3
In the meantime, cut the cured pork into medium-sized cubes. Wash the apple, quarter it, remove the core and cut the flesh into medium-sized cubes. Clean, wash, dab dry and cut into rings.
- 4
Season sauerkraut with salt and pepper. Add the smoked pork, apple and leek and let it simmer for about 10 minutes. In the meantime drain and steam the potatoes. Warm up the milk. Add fat and milk to the potatoes and crush them coarsely.
- 5
Season with salt and nutmeg. Remove the spice bag from the sauerkraut. Arrange sauerkraut with mashed potatoes on plates and garnish with marjoram.
Nutrition Facts
390 kcal
40 g
14 g
20 g
More Delicious Recipes
