Solid potato and cabbage pan

Name: Solid potato and cabbage pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg principalement des pommes de terre moyennes cireuses; 2 Onions; 250 g Kabanossi; 250 g coarse sausage; 1 can(s) (à 850 ml) Sauerkraut; 3 TABLESPOONS clarified butter; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

The rustic home cooking with two kinds of sausages keeps us warm on cold days.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg principalement des pommes de terre moyennes cireuses
2 Onions
250 g Kabanossi
250 g coarse sausage
1 can(s) (à 850 ml) Sauerkraut
3 TABLESPOONS clarified butter
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Peel and halve the onions and cut them into strips. Cut the whole sausage into slices. Drain potatoes, quench, peel and cut into thick slices. Drain the sauerkraut and squeeze it lightly.
2
Heat clarified butter in a large, deep frying pan with lid. Fry the sausage in it for approx. 5 minutes, remove it. Steam onions in hot frying fat until transparent. Add potatoes and fry for approx. 5 minutes. Stir in sausage and sauerkraut and steam for about 3 minutes. Approx. 1⁄4 Pour on l water, bring to the boil, cover and stew for approx. 20 minutes. Stir once in between.
3
Wash parsley, shake dry, chop and fold into the potatoes. Season everything with a little salt, pepper and 1 pinch of sugar. Schmand tastes good with it.