Provençal bean dish with a frizzled dressing

Name: provençal bean dish with a frizzled dressing
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 360 g white beans in pot; 500 g fresh sauerkraut; 50 g unsalted butter or margarine; 2 tl dried Provençal herbs; 2 shallot; el traditional olive oil; 240 g Lincolnshire bratwurst; 2 tl horseradish in pot; 85 g Greek yoghurt; 40 g arugula

Sauerkraut with white beans, arugula and a Lincolnshire bratwurst.

Ingredients

Directions

Put the white beans in a colander, rinse and drain well. Put the sauerkraut in a sieve, rinse well under cold running water and let it drain.
Melt the butter in a pan and add the beans, sauerkraut and Provençal herbs. Heat on low heat for 15 minutes with the lid on the pan.
Meanwhile, clean the shallots and cut into rings.
Heat the oil in a frying pan and fry the sausages on high heat, turn down the heat and fry the sausages in 12 min. Times regularly. Add the shallot for the last 5 minutes.
Meanwhile, make the dressing. Mix the horseradish with the yogurt and season with salt and pepper.
Mix the arugula through the sauerkraut-bean mixture and spread over deep plates. Divide the sausage and shallot over it and sprinkle with the dressing.