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Potato and sausage pan with sauerkraut

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Ingredients for 3 servings:

  • 600 g potatoes, waxy
  • Salt
  • 1 onion(s)
  • 1 tbsp oil
  • 5 pieces of coarse Franconian bratwurst, 70 g each
  • 300 g sauerkraut
  • Pepper, black from the mill
  • 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the potatoes, pre-cook in boiling salted water for about 7 minutes, and drain. Peel and dice the onion. Heat 2 tablespoons of oil and fry the sausages until browned all over. Remove from the pan and fry the potatoes and onions in the frying fat, turning occasionally, for about 10 minutes until golden brown. Add the remaining oil. Slice the sausages. Season the potatoes with salt and pepper. Add the sausages and the sauerkraut, fluffed with a fork, and fry everything for about 2 more minutes. Once the cabbage is browned, sprinkle the chives cut into rings over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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