John Myers
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Ingredients
Thuringian sausage:
- 200 g 2 Thuringian roast sausages, 100 g each
- 2 tbsp Corn oil
Hearty sauerkraut:
- 500 g Wine sauerkraut
- 100 g 1 Onion
- 1 tbsp Corn oil
- 1 tsp Sugar
- 400 ml Clear broth (2 teaspoons instant broth)
- 4 tbsp White wine
- 4 tbsp Sweet chili sauce
Mashed potatoes:
- 400 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Crème à la Cuisine 15% for cooking
- 1 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Ground nutmeg
Roasted onions:
- 50 g 1 Onion
- 1 tsp Flour
- 1 tsp Sweet paprika
- 1 tbsp Corn oil
Serve:
- Medium hot mustard
Instructions
Thuringian sausage:
- Wash the Thuringian grilled sausages, pat dry with kitchen paper, press all around and slowly fry in a pan with corn oil (2 tbsp) until golden-brown. Keep warm in the oven at 50 ° C until serving.
Hearty sauerkraut:
- Peel and dice the onion. Fry corn oil (1 tbsp) and sugar (1 teaspoon) in a saucepan. Add the sauerkraut, fry briefly and deglaze / pour on the broth (400 ml). Let everything simmer / boil for about 20 minutes with the lid closed. Add / fold in the white wine (4 tbsp) and the sweet chilli sauce (4 tbsp) and let everything boil until the liquid has boiled away. Stir it again and again so that it doesn't burn!
Mashed potatoes:
- Peel, wash and dice the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes. Pour through a kitchen sieve, return to the hot saucepan and sprinkle with crème à la cuisine (2 tbsp), butter (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and ground nutmeg (1 big pinch) work through well with the potato pounder.
Roasted onions:
- Peel the onion, cut in half, cut into fine slices and toss / mix in the flour (1 teaspoon) and sweet paprika (1 teaspoon). Heat corn oil (1 tbsp) in a small pan and fry the onion rings in it until golden-brown / stir-fry and remove.
Serve:
- Spread the Thuringian grilled sausages on 2 plates. Add the sauerkraut and mashed potatoes with the fried onions and serve. Serve with mustard.
