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Fried Pork Sausages with Sauerkraut and Mashed Potatoes
Ingredients
| 300 g | pork sausage, for frying |
| some | lard |
| 1 | onion, chopped |
| 200 ml | vegetable stock |
| 2 | bay leaves |
| 5 | juniper berries |
| 1 can(s) | sauerkraut |
| 1 | apple, peeled, cored and sliced |
| 1 tbsp | butter |
| salt | |
| 1 kg | potatoes, peeled and diced |
| nutmeg | |
| 250 ml | milk |
| 60 g | butter |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
In a saucepan, fry the onions in some lard until lucent. Add sauerkraut, stock, peppercorns, juniper berries and the bay leaves and bring to a boil. Reduce the heat and cook for 30 minutes. Add the apples and cook for another 10 minutes.
Cook the potatoes in salted water until soft. Heat the milk. Drain the potatoes, add milk and butter and mash the potatoes. Season to taste with salt and nutmeg.
In a pan heat some lard and fry the sausages until brown and crispy all around. Serve together with the sauerkraut and the mashed potatoes.
Cook the potatoes in salted water until soft. Heat the milk. Drain the potatoes, add milk and butter and mash the potatoes. Season to taste with salt and nutmeg.
In a pan heat some lard and fry the sausages until brown and crispy all around. Serve together with the sauerkraut and the mashed potatoes.
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