Sauerkraut stew with baked apple and smoked sausage

Name: sauerkraut stew with baked apple and smoked sausage
Total time: 30 min
Yield: 4
Ingredients: 1.25 kg floury potatoes; 2 el olive oil; 1 onion; 750 gram sauerkraut from the barrel; 1 tablespoon (fresh) thyme leaves; 125 ml chicken bouillon; 2 apples (well known); 1 fine smoked sausage à 275; 150 ml milk

Ingredients

Directions

Chop the onion.
Let the sauerkraut drain well.
Peel the potatoes and cut them into pieces.
Boil the potatoes in a pan with 4 cm of boiling water with a little salt in 15-20 minutes.
Heat half of the olive oil in a pan and gently fry the onion.
Put sauerkraut and thyme through and add the stock.
Smother the sauerkraut covered in softly over 15-20 minutes.
Put the cores out of the apples and cut the apples into slices.
Bake the apple slices in a frying pan with the rest of the olive oil in 3-4 minutes.
Cut the smoked sausage into slices and grill it in a hot grill pan.
Heat the milk.
Drain the potatoes, crush them and stir everything with warm milk to a smooth puree.
Spoon the sauerkraut with salt and pepper, continue to warm the stew.
Serve the stew with slices of apple and smoked sausage on it.