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Nuremberg Grilled Sausages

5 from 7 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Nuremberg grilled sausages

    Mashed potatoes

    • 600 g Floury potatoes
    • 1 Apple
    • 100 ml Milk
    • 1 tbsp Butter
    • Nutmeg to taste
    • Marjoram dried to taste
    • Salt to taste

    sauerkraut

    • 25 g Bacon cubes
    • 1 Shallot
    • 500 g Fresh sauerkraut
    • 100 ml Water

    Topping

    • 25 g Bacon cubes
    • 1 Carrot

    miscellaneous

    • 13 piece Nuremberg grilled sausages
    • Rapeseed oil to taste

    Instructions
     

    sauerkraut

    • Peel the shallot and cut into fine strips. Take a small pan and put in the (25 gr.) Diced bacon without adding any fat. Then fry them until crispy. Then add the fine shallot strips and fry briefly.
    • Now add the sauerkraut and also sauté briefly. Then deglaze with the water, bring to the boil and then close with a lid, let simmer for about half a minute (30 minutes).

    Mashed potatoes

    • Take the potatoes, peel them, wash them and cut them into large pieces. Then fill a saucepan with lightly salted water and cook the coarse pieces in it for about 20 minutes. Now take the apple, wash it, remove the core and also cut it into large pieces. About 5 minutes before the end of the cooking time of the potatoes, add the apple pieces.
    • After cooking, drain everything and add the milk, butter and mash everything together to form a piece of mashed potatoes. Season with salt, nutmeg and marjoram, season to taste.

    Topping

    • Peel, wash and cut the carrots into small cubes. Use a small pan again and fry the bacon cubes (25 gr.) Until crispy without adding any fat. Then add the diced carrots and fry them too.

    miscellaneous

    • Finally, take a larger pan and heat the rapeseed oil in it. Add the counted grilled sausages and fry all over. When everything is ready, take a flat plate and top it with the cooked sauerkraut. Grilled sausages on top and then spread the topping all around and serve immediately.
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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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