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Blood and Liver Sausage with Potatoes and Sauerkraut
The perfect blood and liver sausage with potatoes and sauerkraut recipe with a picture and simple step-by-step instructions.
- 2 Blood sausages fresh
- 2 Liver sausages fresh
- Potatoes
- Sauerkraut
- Juniper berries
- Caraway seed
- 1 Bay leaf
- 2 Pinches Sugar
- The recipe is known to the majority, but I wanted to take a picture and Bärchen wanted to be on it again. A dish from my childhood that I like to eat as soon as it gets colder. Sauerkraut is probably not that popular anymore, but it contains a lot of vitamin C and vitamin B12 and is rich in fiber and low in calories. Juniper berries and caraway seeds not only taste good, but also aid digestion. The sausage benefits from the latter!
- Peel and cook the potatoes.
- After about 10-15 minutes. Heat the sauerkraut with the spices, add a little water if necessary and stir from time to time.
- Place the sausages in a water bath for about 15 minutes. Heat, but do not boil, otherwise these would burst. So that the sausages are nice and hot on the inside, I set the temperature up at the beginning and then gradually down, and a little higher towards the end.
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