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Salad of sauerkraut with a crunch of smoked sausage
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Ingredients
Directions
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Bring the broth to the boil.
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Squeeze the sauerkraut and pull a large knife through it a few times to make it slightly smaller.
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Mix with the raisins and leave at room temperature for at least ten minutes.
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Cook the potatoes for four minutes in the stock until they are done, then pour them off.
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Allow about ten minutes to cool.
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Cut the sausage into thin slices and grind.
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then coarse in the food processor.
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Heat a frying pan over medium heat and fry the sausage for about ten minutes.
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If desired, remove part of the fat with a spoon.
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Let the sausage become slightly crispy.
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Fry the breadcrumbs for another three minutes so that the crunch is crispy and dry, then let it cool in the pan.
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Cut or cut the chives into fine rings and mix with the potatoes.
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Divide the sauerkraut salad over the plates, spread the lukewarm potatoes and sprinkle with the crunch.
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the sauerkraut salad over the plates, spread the lukewarm potatoes and sprinkle with the crunch.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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