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Sauerkraut with white beans

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Ingredients for 4 servings:

  • 500 g sauerkraut
  • 1 jar white beans (720ml)
  • 750 g potatoes
  • 2 onions
  • 40 g lard
  • 2 bay leaves
  • 2 cloves
  • 2 juniper berries
  • 4 sausages (Mettwurst)
  • salt and pepper
  • ½ liter vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

just the right stew for the cold season

Peel and dice the onions and sauté them in a pot with the lard until translucent. Now add the sauerkraut with the spices and the finely chopped Mettwurst sausages. Deglaze with the vegetable stock and simmer for about 30 minutes. In the meantime, peel the potatoes, dice them, and cook them in a pot with water and salt until tender. Boil the potatoes separately, otherwise they will become translucent. Remove the spices from the sauerkraut. Now add the white beans from the jar (with liquid) and the potatoes (without liquid) to the sauerkraut and heat through again. Season carefully with salt and pepper.

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Written by John Myers

Professional Chef with 29 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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