Ravensburger sauerkraut with Nuremberg sausages

Ingredients for 2 servings:

• 400 g wine sauerkraut
• 100 g water, optional pineapple juice
• 200 g pineapple, fresh or pieces from the can
• 3 tbsp cracklings
• 1 cinnamon stick(s) (approx. 10 cm long)
• 8 cloves
• 10 juniper berries
• 10 allspice berries
• 2 m.-large bay leaves, dried
• 2 tbsp fried onions
• 1 pinch of caraway seeds
• 1 pinch of black pepper, freshly ground
• 1 pinch of nutmeg, freshly grated
• 10 g beef broth, instant
• n. B. white wine, dry
• 1 tbsp wheat flour type 405
• 3 tbsp sunflower oil
• 8 Nuremberg bratwursts
• 4 tbsp butter for frying
• 2 medium-sized potatoes, waxy
• 2 tbsp parsley leaves or celery leaves, fresh
• 2 tbsp fried onions
• n. B. Black cumin
• e.g. sesame, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

A recipe from Upper Swabia. The sauerkraut is usually served with parsley potatoes.

Remove the wine sauerkraut from the can and place it in a 2-liter pot with a lid, along with all the ingredients up to the beef broth. Simmer with the lid on low heat for 30 minutes, stirring occasionally. Add white wine, if desired. In the meantime, wash and peel the potatoes, and cut them into bite-sized pieces for boiled potatoes. Boil them in salted water until tender. Drain the water, add 2 tablespoons of the butter, and let it melt. Toss the potatoes in the water and sprinkle with the parsley or celery leaves. Keep warm. Fry the grilled sausages in the remaining butter until browned all over. Make a light roux with the flour and sunflower oil, then deglaze with a little cabbage water. Stir until lump-free and stir into the cabbage. Divide the Ravensburger sauerkraut, grilled sausages, and potatoes between serving plates, garnish, and serve warm.