Bratwurst with apple sauerkraut
- 3 onions
- 3 EL Oil
- 1 Can (s) (850 ml) Sauerkraut
- 2-3 Bay leaves
- 5-8 Juniper berries
- 1 red pepper
- (approx. 200 g)
- 200 ml clear apple juice
- 1 glass (360 g filling quantity) chunky apple compote
- salt
- freshly ground white pepper
- 3 fine veal sausage
- (approx. 110 g)
- 125 ml cold milk
- 1 bag Potato puree 'Das Loose'
- 15 g Butter
- or margarine
- Marjoram and chopped parsley
30 minutes
easy
- 1.
- Peel the onions. Dice 1 onion, cut the rest into slices. Heat 1 tablespoon of oil in a casserole, add sauerkraut and tear apart with a fork. Add the diced onion, bay leaves and juniper berries and fry over medium heat while turning.
- 2.
- In the meantime, clean and wash the paprika, cut into cubes and add to the sauerkraut. Deglaze with apple juice and stew for about 10 minutes. Add apple compote and stew for another 5-8 minutes.
- 3.
- Season with salt and pepper. In the meantime, scald the sausage with boiling water. Remove, pat dry with kitchen paper and prick 2-3 times on each side with a fork. Heat the remaining oil in a pan, add the sausage and fry for 2-3 minutes on each side over a medium heat.
- 4.
- Add the onion rings one minute before the end of the roasting time. In the meantime bring 375 ml of water and salt to the boil, remove from the stove and add milk. Add the puree flakes and stir in. Stir in the fat.
- 5.
- Arrange sauerkraut, bratwurst and potato puree sprinkled with onion rings on plates and serve garnished with marjoram and sprinkled with parsley.
1 person approx.:
- 540 kcal
- 2260 kJ
- 15 g protein
- 33 g fat
- 43 g carbohydrates
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