in Eastern Europe, Poland

East Prussian sauerkraut

updated

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Ingredients for 4 servings:

  • 500 g sauerkraut
  • 6 Mettwurst or Kasseler
  • 1 jar beans, thick, white
  • 1 kg potatoes
  • salt water
  • salt and pepper
  • Vinegar
  • 4 grains allspice
  • 4 bay leaves
  • Sugar or sweetener
  • n. B. Flour
  • e.g. milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the sauerkraut with the Mettwurst (or smoked pork sausage), bay leaves, and allspice berries. Peel and quarter the potatoes, and cook in salted water. After cooking, remove the Mettwurst and thicken the sauerkraut with flour and milk. Then season to taste with vinegar, sugar or sweetener, pepper, and salt. Add the beans and bring back to a boil with the sausages. Then pour the sauerkraut over the boiled potatoes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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