STURDY SAUERKRAUT STEW WITH BRATWURST
- 350 g bratwurst
- 100 g bacon cubes
- 500 g sauerkraut
- 2 tablespoons oil
- 750 g potatoes
- 1 onion
- 25 g butter
- 50 ml of milk
- 100 ml apple juice
- salt and pepper to taste
Peel the potatoes, cut into pieces and cook in water for 30 minutes or until tender.
Peel and chop the onion.
Heat the oil in a frying pan.
Fry the onion with bacon cubes for 2 minutes.
Add the apple juice and sauerkraut and let it simmer for 15 minutes with the lid slanted on the pan.
Put the sausage with the butter in a frying pan.
Put it on low heat without lid.
Turn the sausage regularly.
Turn up the fire slowly.
Fry the sausage for 15 minutes and then let it rest.
Heat the milk, but do not boil.
Drain the potatoes.
Mash the potatoes, stir in the warm milk together with a knob of butter.
Add the sauerkraut mixture without too much moisture.
Season the sauerkraut stew with salt and pepper.
Put the bratwurst on the stew and serve.
Recipe and photo: Annet Geelhoed
