John Myers
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Baked Balsamic Potatoes with Caramelized Sauerkraut
The perfect baked balsamic potatoes with caramelized sauerkraut recipe with a picture and simple step-by-step instructions.
Baked potatoes
- 2 Onions
- 400 g Potatoes
- 2 Garlic cloves
- 2 Branches Rosemary
- Olive oil
- Balsamic vinegar
- Sea-Salt
- Pepper from the grinder
- Sugar
- 1 tsp Dried marjoram
sauerkraut
- 500 g Wine sauerkraut
- 3 tbsp Applesauce
- 1 Bay leaf
- Pepper from the grinder
- Apple Cider Vinegar
- Sugar
- Salt
- 50 g Pork back bacon
also
- 1 Black pudding in the ring
Baked potatoes
- Halve or quarter the potatoes depending on the size – peel and quarter the onions and garlic and cut the knofi into slices, add to the potatoes.
- Marinate everything with olive oil and season with salt, pepper, sugar and marjoram – add rosemary and bake at 180 ° C for 20 minutes – then deglaze with balsamic vinegar, mix and bake for another 10 minutes.
sauerkraut
- Chop the bacon and fry in a hot pan – add the sauerkraut and mix in the apple sauce – season with salt, pepper and sugar, add the bay leaf and continue to fry until it is caramelized and golden brown. Season to taste with apple cider vinegar.
Black sausage
- Peel, roughly dice and fry them with a few drops of oil until they are hot and crispy.
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