Bönnigheimer Weinkraut with bratwurst and fried potatoes

Ingredients for 2 servings:

• 300 g sauerkraut (wine cabbage), mild, can or jar
• 60 g white wine, semi-dry
• 1 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 2 bay leaves
• 1 tbsp juniper berries
• 2 tsp caraway seeds
• 8 g vegetable stock (strong bouillon)
• 2 tbsp sunflower oil
• 1 tbsp wheat flour type 405
• 80 g water
• 3 m.-large potatoes, waxy
• 4 tbsp sunflower oil
• 1 m.-sized onion(s)
• 2 tsp herbs, Italian
• 2 pinches of black pepper from the mill
• n. B. Salt
• 2 large sausages, coarse, in intestine
• e.g. Dijon mustard, mild or medium hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

a hearty Swabian meal

Weigh the sauerkraut from the jar into a saucepan and mix with the white wine. Trim both ends of the onion and garlic cloves, peel, and cut into approximately 6 mm pieces. Fry the onions and garlic in a medium-sized pan with 2 tablespoons of sunflower oil until light brown and add to the sauerkraut. Add the remaining ingredients and simmer with the lid on for 35 minutes. Meanwhile, heat the sausages in a bain-marie. Peel the potatoes, slice them into approximately 6 mm thick slices, and fry in the sunflower oil until light brown. Cut the onion into approximately 6 mm cubes and add to the potatoes. Fry until the onion pieces are browned. Add the remaining ingredients, mix well, and season to taste. Finish frying the sausages in the pan next to the potatoes. Heat the remaining sunflower oil in a pan, add the flour, and mix well. Sauté until light brown, then deglaze with water, mix until smooth, and stir into the sauerkraut. Season the sauerkraut with salt and pepper. Place the sauerkraut, fried potatoes, and sausages on serving plates, add Dijon mustard, and serve warm.