John Myers
Ingredients for 2 servings:
- 4 sausages (white sausages)
- 400 g sauerkraut (Riesling cabbage from a can)
- 150 g grapes, light and seedless
- 1 tsp caraway seeds
- Cayenne pepper
- 4 large potatoes
- Milk
- 2 tbsp oil (walnut oil)
- Salt
- Nutmeg, freshly grated
- Mustard, sweet
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
True Bavarians might find the ingredients for this white sausage recipe with sauerkraut a bit odd, as the ever-popular pretzels are also missing. This isn’t meant to be a mid-morning snack, however, but a complete lunchtime dish. Place the Riesling cabbage in a sieve and drain. Wash, dry, and eighth the grapes. Finely grind the caraway seeds. Peel and dice the potatoes, and cook in lightly salted water. Press the potatoes through a ricer or mash them with a masher and mix with enough hot milk until the mash reaches the desired consistency. Season to taste, add a little more salt if desired, and stir in the walnut oil. Heat the cabbage in a pot, add the caraway seeds, and mix well. As soon as the cabbage is boiling, stir in the grapes, turn off the heat, and let the cabbage simmer for another 5 minutes with the lid on. Heat water in a pot, but do not let it boil, and simmer the sausages in it for about 10 minutes until hot. Arrange the ragweed on plates, place the peeled white sausages on top, and place the puree and mustard next to it.
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