Nuremberg sausages with pineapple cabbage and sliced ​​pretzel dumplings

Ingredients for 2 servings:

• 8 Nuremberg bratwursts
• 300 g wine sauerkraut, jar or can
• 150 g water
• 4 g beef broth, instant
• 100 g pineapple, fresh or canned, in pieces
• 100 g smoked meat, streaky, in cubes
• 2 m.-large bay leaves, dried
• 6 cm cinnamon stick(s)
• 6 cloves
• 6 juniper berries
• 2 allspice berries
• 1 pinch of caraway seeds
• 1 m.-sized onion(s)
• 10 g lard
• 2 pretzels, 1 day old
• 1 m.-sized eggs
• 5 tbsp wheat flour type 405
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp mace powder
• ½ tsp black pepper, freshly ground
• 1 tsp black cumin
• 1 tbsp sunflower oil
• n. B. Beef broth, instant, to taste
• 1 liter of salted water for cooking the dumplings
• 3 tbsp sunflower oil, to prevent foaming
• 3 tbsp sunflower oil, for frying
• 4 tbsp white wine, medium-dry
• e.g. celery leaves, fresh or frozen
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 45 minutes

a hearty Bavarian specialty.

In a sufficiently large pot (with a lid), bring the water to a boil, dissolve the beef broth, loosen the cabbage, and add it. Chop the fresh pineapple into chunks and add it along with the smoked meat cubes and seasonings. Mix everything well and simmer with the lid on. Trim both ends of the onion, peel it, and roughly dice it. Roast it in a pan with the lard until light brown and add it to the cabbage, along with the lard. Simmer with the lid on for 30 minutes, stirring occasionally. If the cabbage tends to burn, add a little water or, better yet, white wine. Meanwhile, thinly slice the pretzels crosswise. Whisk the egg and pour it over the pretzel slices, and mix to combine. Add all the remaining ingredients for the dumplings, mix well, form dumplings, and cook in simmering salted water. Let the dumplings and cabbage cool, then cover and let them mature overnight in the refrigerator. Cut the pretzel dumplings into approximately 8 mm thick slices and fry them in a covered pan with 2 tablespoons of sunflower oil. Heat the cabbage with the white wine, but do not boil. Remove the cinnamon stick. Fry the Nuremberg sausages in a pan with 1 tablespoon of sunflower oil or grill them in the oven without oil. Arrange on serving plates, garnish, and serve hot.