Aachen blood sausage with sauerkraut and mashed potatoes

For 4 people
  • 3 onions
  • 1 EL flour
  • 1 kg Potatoes
  • Salt
  • 2–3 EL Oil
  • 1 Can (s) (850 ml) Mild wine sauerkraut
  • 6–8 Juniper berries
  • 2 bay leaves
  • Pepper
  • 1 pinch sugar
  • 200 ml clear apple juice
  • 400 g Blood sausage (in piece)
  • 200 ml Milk
  • 50 g Butter
  • grated nutmeg
  • 4 stem (s) Parsley
  • 15 g clarified butter
45 minutes
Peel the onions. Finely dice 1 onion, cut 2 onions into rings and dust with flour. Wash the potatoes thoroughly, peel them and cook in boiling salted water for about 25 minutes.
Heat 1–2 tablespoons of oil in a casserole, fry the diced onion until translucent. Add the sauerkraut, juniper berries and bay leaves, season with salt, pepper and sugar. Fry for 3–4 minutes, turning. Deglaze with apple juice, bring to the boil and stew covered for approx. 20 minutes
Peel off the skin of the sausage. Cut the sausage into slices. Heat the milk and butter in a small saucepan. Drain the potatoes. Mash with a potato masher and pour in the hot milk. Season to taste with nutmeg and salt. Keep warm
Wash the parsley, shake dry and chop finely. Heat the clarified butter in a pan and fry the onion rings until golden. Brush a pan thinly with 1 tbsp oil, heat it and fry the sausage slices for about 1 minute on each side
Arrange sauerkraut, sausage slices and mashed potatoes on plates. Sprinkle the potatoes with onion rings and parsley
1 person approx:
  • 730 kcal
  • 3060 kJ
  • 21 g protein
  • 51 g fat
  • 44 g carbohydrates


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