Sauerkraut wrap with Nürnberger sausages
easy
35 mins
35 mins
Ingredients
- 16 Nuremberger grilled sausages (approx. 350 g)
- 1 Onion
- 6 Stem(s) Parsley
- 200 g ripened cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Lime juice
- 1 can(s) (850 ml) Sauerkraut
- 200 ml Vegetable broth (instant)
- 7-10 Tbsp Cumin
- 7-10 Tbsp Cayenne pepper
- 1 TABLESPOON Cornstarch
- 1 package (300 g) soft tacos
- 7-10 Tbsp wooden skewers
Directions
- 1
Fry the sausage in a pan without fat on a low heat while turning for about 10 minutes. Peel onion and cut into strips. Wash parsley, shake dry, pluck leaves from the stalks and chop. Season cream with salt, pepper and lime juice. Stir in parsley, except for a little bit for garnishing.
- 2
Remove the sausage from the pan. Add onion to the hot frying fat and fry until transparent. Pour the sauerkraut onto a sieve, allow the juice to drain and add to the pan. Pour on stock, bring to the boil and season well with cumin and cayenne pepper. Stir the starch into 3 tablespoons of water until smooth and thicken the sauerkraut. Put the sausage back into the pan. Stew for about 5 minutes with the lid closed. In the meantime, fry the tacos one after the other in a pan without fat for about 1/2 minute on each side. Fill the tacos with sausage and cabbage, roll them up and pin them with a wooden skewer.
- 3
Put the sausage back into the pan. Stew for about 5 minutes with the lid closed. In the meantime, fry the tacos one after the other in a pan without fat for about 1/2 minute on each side. Fill the tacos with sausage and cabbage, roll them up and pin them with a wooden skewer. Arrange on plates with cream dip. Sprinkle with parsley
Nutrition Facts
580 kcal
44 g
33 g
22 g
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