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Jacket Potato Triplets with Brägenwurst and Spicy Sauerkraut

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Jacket Potato Triplets with Brägenwurst and Spicy Sauerkraut

The perfect jacket potato triplets with brägenwurst and spicy sauerkraut recipe with a picture and simple step-by-step instructions.

  • 600 g Waxy triplets (small potatoes!)
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 Can Brägenwurst from the land butcher 300 g
  • 1 bag Schlachtkraut (sauerkraut) ready-cooked and seasoned 400 g
  • 2 tbsp Sweet chili sauce
  • 2 Stalk Parsley
  • Medium hot mustard
  1. Wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes, drain, allow to cool a little and peel off. Open the Brägenwurst box, turn it out onto a plate and cut into slices. Put the slaughtered cabbage in a saucepan, pour ½ cup of water and heat the cabbage for about 6 – 8 minutes until the liquid has almost boiled off. Add the sweet chilli sauce (2 tbsp) / stir and heat again briefly. Serve jacket potato triplets with slices of Brägenwurst sausage and spicy sauerkraut, garnished with parsley.
Dinner
European
jacket potato triplets with brägenwurst and spicy sauerkraut

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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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