Zammete with sauerkraut

Ingredients for 4 servings:

• 1 kg potato(s), floury
• e.g. potato starch
• 1 pinch of nutmeg, freshly grated
• 1 small bunch of chives
• 1 tbsp lard
• 250 g bacon, diced
• 500 g sauerkraut
• 1 onion(s)
• 1 tsp salt
• 1 tbsp sugar
• 150 ml water
• 3 tbsp rapeseed oil
• 1 small potato(s)
• 2 spring onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

old Thuringian court

Peel and quarter the potatoes and bring to a boil in salted water. The potatoes should just be covered. Peel and finely dice the onion. Wash the chives and cut them into fine rolls. Place the sauerkraut in a pot and drain the liquid. Add the diced onion, salt, sugar, water and oil, stir through and bring to a boil. Simmer on low heat for 15 minutes, stirring occasionally. Drain the boiled potatoes, mash them and add enough potato starch to make the mixture pliable. Fold in the chives and season with freshly grated nutmeg. Roll them into 2.5 cm balls and shape them into rolls. Heat the lard in a pan. Add the bacon cubes and fry until translucent. Add the potato rolls and toss them in the fat. They should form a golden brown crust. Season the sauerkraut to taste. To bind the potatoes, peel the raw potatoes, grate them into the cabbage, stir them immediately, and bring them back to a boil briefly. Slice the green part of the spring onions into rings and sprinkle them over the zammete. Serve with Thuringian bratwurst or black pudding as a side dish.