Salad of sauerkraut with a crunch of smoked sausage

Name: salad of sauerkraut with a crunch of smoked sausage
Total time: 20 min
Yield: 4
Ingredients: 1 liter broth; 500 gram wine sauerkraut; 5 tablespoon raisins; 450 gram minicrills; 1 fresh smoked sausage; 3 tablespoon bread crumbs; 2 tablespoon chives

Ingredients

Directions

Bring the broth to the boil.
Squeeze the sauerkraut and pull a large knife through it a few times to make it slightly smaller.
Mix with the raisins and leave at room temperature for at least ten minutes.
Cook the potatoes for four minutes in the stock until they are done, then pour them off.
Allow about ten minutes to cool.
Cut the sausage into thin slices and grind.
then coarse in the food processor.
Heat a frying pan over medium heat and fry the sausage for about ten minutes.
If desired, remove part of the fat with a spoon.
Let the sausage become slightly crispy.
Fry the breadcrumbs for another three minutes so that the crunch is crispy and dry, then let it cool in the pan.
Cut or cut the chives into fine rings and mix with the potatoes.
Divide the sauerkraut salad over the plates, spread the lukewarm potatoes and sprinkle with the crunch.
the sauerkraut salad over the plates, spread the lukewarm potatoes and sprinkle with the crunch.