in Germany

Grützwurst with sauerkraut

updated

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Ingredients for 2 servings:

  • 300 g sausage (gruel sausage)
  • 1 large onion(s)
  • 1 tbsp Cremefine for cooking
  • ½ gr. can/n sauerkraut
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 tbsp oil
  • 1 small garlic clove(s)
  • some parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Prepare the sauerkraut the way I like it. Add 1 tablespoon of oil to a pan and heat it. Then, add the diced onion until translucent. Then, add the medium-sized blood sausage to the pan. Once it’s softened again, season gently. Add the Rama sauce. Now, let everything simmer for about 5 minutes over low heat. The blood sausage with sauerkraut is served with boiled potatoes, of course. Garnish everything with parsley.

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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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