Sauerkraut among each other

Ingredients for 10 servings:

• 2 cans of sauerkraut
• ½ liter white wine
• ½ liter of water
• 30 cloves, whole
• 500 g bacon, diced
• 2 onions
• 1,000 g potatoes
• ¼ liter of milk
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 tbsp mustard
• 6 slices of smoked pork
• 4 Mett sausages
• 1 tbsp margarine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fill a pot with water and white wine and add the cloves. Cook the sauerkraut, smoked pork, and mettwurst for about 30 minutes. In the meantime, heat the margarine, peel and dice the onions, and sauté them with the bacon. Remove the pot with the sauerkraut from the heat and pour the broth into a container. Add the sautéed onions and bacon to the sauerkraut and mix. Make a puree-like mixture from the potatoes, milk, nutmeg, salt, and pepper; use a little broth instead of more milk. Remove the mettwurst and smoked pork from the pot and add the potato mixture. Once everything is combined, add the mustard (this gives it a spicy but not overpowering flavor). Mix everything well and return the smoked pork and mettwurst to the pot. It’s best to make this the day before so the mixture can infuse a little. Add caraway seeds to reduce gas, but it’s not necessary.