Apple-mashed potatoes with sauerkraut & bratwurst

For 4 people
  • 1 onion
  • 100 g smoked streaky bacon
  • 1 jar (s) (850 ml) Sauerkraut
  • 800 g Potatoes
  • 1 carrot
  • salt and pepper
  • Sugar
  • 1–2 EL Oil
  • 1 pack (300 g) Nürnberger Rostbratwürste
  • 2 Apples
  • 5 stem (s) fresh or 1/2 teaspoon dried marjoram
  • 200 ml Milk
  • 2 EL Butter
  • Nutmeg
60 minutes
very easy
Peel the onion, inCut stripes. Cut the bacon into fine sticks. Fry half of the bacon in a pan until crispy. Fry the onion briefly. Add the sauerkraut, sauté briefly. Pour in 100 ml of water, bring to the boil and cook covered for approx. 30 minutes.
Peel the potatoes and carrots, wash them and cook them covered in salted water for approx. 20 minutes. Remove the carrot after 10 minutes and dice it into small pieces.
Heat the oil in a pan. Fry the sausages in it, turning, for about 10 minutes.
Peel, quarter, core and cut the apples into large pieces. Approx. Add to the potatoes 5 minutes before the end of the cooking time and cook them too.
Season the sauerkraut with salt, pepper and a pinch of sugar. Place the sausages on the sauerkraut. Fry the remaining bacon in the pan until crispy, fry the carrot cubes briefly.
Wash the marjoram, shake dry and chop. Drain the potatoes. Add milk and butter, mash everything into a lumpy puree. Season to taste with salt, nutmeg and marjoram. Serve the puree with sauerkraut and sausages and sprinkle with the bacon mixture.
1 person approx:
  • 730 kcal
  • 20 g protein
  • 50 g fat
  • 45 g carbohydrates


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