John Myers
Contents
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Ingredients
- 120 g Mini ham sausages
- 300 Wine sauerkraut
- 1 tbsp Cream
- 300 g Potatoes (triplets) / 12 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 piece Radish
- 2 tbsp Medium hot mustard
- Coarse sea salt from the mill
Instructions
- Heat the mini ham sausages with the sauerkraut and cream (1 tbsp). Wash triplets, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Serve mini ham sausages with sauerkraut and jacket potato triplets, garnished with medium-hot mustard (1 tbsp) and a radish. Serve with coarse sea salt from the mill
