John Myers
Sausage with Pineapple, Apple and Red Cabbage and Small Jacket Potatoes
The perfect sausage with pineapple, apple and red cabbage and small jacket potatoes recipe with a picture and simple step-by-step instructions.
- 1 approx. 300 g Fresh rind sausage (here: specialty from Eichsfeld / you
- 2 tbsp Oil
- 300 g Pineapple-Apple-Red cabbage frozen (here: own production / see my recipe:
- 500 g Small, waxy potatoes (10 pieces)
- 1 tsp Salt
- Pinch the rind sausage and slowly fry / fry in a small pan with oil (2 tbsp) on both sides until golden-brown. Thaw pineapple, apple and red cabbage in the microwave and heat. Alternatively, use frozen red cabbage. Wash the potatoes, cook them in salted water (1 teaspoon salt) for about 20 minutes, let them cool down a little and peel them off. Serve each ½ rind sausage with pineapple, apple and red cabbage and small jacket potatoes. If necessary, drizzle the sausage fat over the jacket potatoes.
Hints:
- *) Here: Specialty from Eichsfeld / Duderstadt –Immingerode **) My recipe: Veal rolls with pineapple, apple and red cabbage and Czech yeast dumplings
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