John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 500 g sauerkraut
- 2 sausages, Thuringian
- 200 g cream
- 1 small onion(s)
- ½ apple
- 2 slices of pineapple
- 1 tsp salt
- some pepper
- some oil
- some nutmeg
- some sugar
- Mustard, medium hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel the potatoes and cut into small pieces. Boil in salted water for about 20 minutes until tender. Heat the sausages in a little oil in a pan, slowly but not too hot, as otherwise they might burst. Meanwhile, gently heat the sauerkraut in a pot. Cut the onion, half an apple, and two 5 mm thick pineapple slices into small pieces and lightly fry in oil in the pan. Mix with the sauerkraut and season with sugar. When the potato pieces are nice and soft, drain the water. Add the cream and mash the potatoes by hand. Season with salt, pepper, and nutmeg. Serve the sausages with mustard, sauerkraut, and mashed potatoes.
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