Chili cabbage with fried white sausage

Ingredients for 2 servings:

• 300 g sauerkraut
• 4 white sausages
• 1 m.-sized onion(s)
• 40 ml sparkling wine, dry or champagne
• 150 ml vegetable stock
• 1 tbsp applesauce
• 1 bay leaf
• 2 juniper berries
• 3 peppercorns, black
• 1 tbsp oil
• 1 tbsp clarified butter
• some butter, ice-cold to bind, if necessary.
• 1 pinch(s) of sugar
• 1 pinch(s) chili powder, mild
• possibly salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

For the chili cabbage, peel the onion and dice it into small cubes. Sauté the diced onion in a pan with 1 tablespoon of oil until translucent. Add the sauerkraut and sauté briefly, deglaze with the sparkling wine, and reduce almost completely. Pour in the stock and simmer for about 30 minutes over low heat. Place the pepper, juniper berries (lightly pressing down), and bay leaf into a disposable tea bag and tie a knot. Now add the applesauce and the spices in the tea bag and simmer for a further 15 minutes. Once the cooking time is over, remove the knot. Season the cabbage with chili, sugar, and salt, if desired. If the cabbage still has too much liquid, you can thicken it with a little ice-cold butter (but do not cook it any further!). Score the white sausages lengthwise with a sharp knife and remove the skin. Heat 1 tablespoon of clarified butter in a pan and fry the sausages on both sides (not too hot) until golden brown. Drain briefly on kitchen paper and serve with the chili leaves on warmed plates. Serve with delicious mashed potatoes.