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Curry-pear sauerkraut with sausages and puree
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.
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Ingredients
Directions
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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.
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Cook in 15-20 min.
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Until done.
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Heat in a pan 15 g butter and fry the pear pieces and curry for 2 min.
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Add the sauerkraut and heat according to the instructions on the package with some water.
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Add pepper and salt to taste.
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Heat 15 g of butter in a frying pan and fry the sausages in approx.
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8 min.
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Around brown and cooked.
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Drain the potatoes and crush with the rest of the butter and milk.
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Add the nutmeg and pepper and salt to taste.
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Divide the sauerkraut over 4 plates.
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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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