Curry-pear sauerkraut with sausages and puree

Name: curry-pear sauerkraut with sausages and puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag floury potatoes 1 kg; 50 g butter; 4 firm pears in pieces; 2 el curry; 1 bag sauerkraut natural (500 g); 1 Scale chipolata sausages approx. 400 g; 50 ml milk; 2 tl nutmeg

A tasty Dutch recipe. The main course contains the following ingredients: meat, crumbly potatoes (1 kg), butter, hand pears (in pieces), curry, sauerkraut (natural (500 g)), chipolata sausages (about 400 g), milk and nutmeg.

Ingredients

Directions

Peel the potatoes, cut into quarters and bring in a large pan in a layer of cold water with a little salt to the boil.
Cook in 15-20 min.
Until done.
Heat in a pan 15 g butter and fry the pear pieces and curry for 2 min.
Add the sauerkraut and heat according to the instructions on the package with some water.
Add pepper and salt to taste.
Heat 15 g of butter in a frying pan and fry the sausages in approx.
8 min.
Around brown and cooked.
Drain the potatoes and crush with the rest of the butter and milk.
Add the nutmeg and pepper and salt to taste.
Divide the sauerkraut over 4 plates.
Spoon the puree and the sausages next to it..

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Nutrition

678Calories

Sodium1% DV15mg

Fat52% DV34g

Protein48% DV24g

Carbs23% DV69g

Fiber12% DV3g

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