sweet sauerkraut

Ingredients for 2 servings:

• 340 g sauerkraut
• 1 small onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• 1 shot of sweet white wine
• 1 bay leaf
• 4 juniper berries
• 2 tbsp ketchup
• 1 black pudding, approx. 200 g
• 1 liver sausage, approx. 200 g
• 1 red bell pepper(s), some strips

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

delicious with black pudding and liver sausage

Heat the olive oil in a large saucepan, then sauté the onion and garlic, then deglaze with a splash of white wine. Add the sauerkraut, bay leaf, and juniper berries. After 20 minutes of sautéing, stir in the ketchup and keep everything warm. Rinse the black pudding and liverwurst with cold water. Place in a pot of cold water and quickly bring to a boil. Immediately remove from the heat, cover, and let stand. After about 2-3 minutes, return to the switched-off but still warm stovetop and let stand for another 4-5 minutes. Arrange the sauerkraut and sausages (still in the skin and halved crosswise) on well-warmed plates and sprinkle with strips of paprika to serve. Serve with bread dumplings, boiled potatoes, or crusty bread.