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Wellwurst with Potatoes and Sauerkraut

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Wellwurst with Potatoes and Sauerkraut

The perfect wellwurst with potatoes and sauerkraut recipe with a picture and simple step-by-step instructions.

  • 2 Red corrugated sausages approx. 300 g
  • 2 Light-Colored corrugated sausages approx. 300 g
  • 500 g Triplets (small potatoes)
  • 1 tsp Salt
  • 1 Can Champagne herb 350 g drained weight (here: From Mildessa)
  • Medium hot mustard
  1. Peel off the corrugated sausages, cut into slices and fry in a pan for about 10 minutes, turning again and again. Heat the champagne herb in a small saucepan with half a can of water. Wash the potatoes thoroughly, boil them in salt water (1 teaspoon), drain them, let them cool down a little and peel them off. Serve wellwurst (red + light) with champagne cabbage and jacket potatoes / triplets. Serve with mustard.
Dinner
European
wellwurst with potatoes and sauerkraut

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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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