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Grandma's sauerkraut with potatoes and city sausage

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Ingredients for 2 servings:

  • 1 can sauerkraut (mild wine sauerkraut), approx. 810 g
  • 350 g potatoes, mainly waxy
  • 1 ring/s of city sausage
  • 500 ml vegetable broth or beef broth
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the boiled potatoes as usual and dice them. Boil them in plenty of salted water for about 35 minutes. They’re done when they slide easily off a sharp knife. After 15 minutes, transfer the sauerkraut to a separate pot. Top up with the broth and season to taste. Peel the skin off the sausage and score it lightly. Add it to the pot with the sauerkraut to warm the sausage. Tip: Not only sausage, but also pressed sausage goes very well with this dish.

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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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