Mini Ham Sausages with Sauerkraut and Jacket Potato Triplets

5 from 6 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 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


  • 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
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Written by John Myers

Professional Chef with 25 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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