The great Thuringian potted sausage sauerkraut meal
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 800 g Sauerkraut
- 1 big onion
- 1 Apples
- 25 g Butter or margarine
- 2-3 small bay leaves
- 4-5 Juniper berries
- 1/8 l apple juice
- 1/4 l clear broth (instant)
- 1/2 potty Marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 800 g mixed sausages
- 7-10 Tbsp z. e.g. smoked Geraer Bockwürste, small smoked Bratwürste, one ring each of home-made blood sausage and liver sausage, Halberstädter Ringwurst, large pieces of beer ham or Jagdwurst
Directions
- 1
Peel and chop the onion. Wash and quarter the apple, remove the core. Cut apple into slices. Heat the fat in a pot and fry the onion with it until transparent. Add sauerkraut, apple, bay leaves, juniper berries, apple juice and stock.
- 2
Wash the marjoram, dab dry and chop half finely. Add to the sauerkraut, bring to the boil, cover and cook over medium heat for 20 minutes. Season sauerkraut with salt, pepper and sugar. Place the sausages in the sauerkraut and cook over a low to medium heat for 15 to 20 minutes (add some stock if necessary).
- 3
Then arrange the sausages on a preheated plate and garnish with the remaining marjoram. Serve with grated horseradish, mustard or gherkins and a hearty farmhouse bread.
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