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Lisa-ButteryBooks
Sauerkraut with bratwurst and mustard
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Ingredients
Directions
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Preheat the oven to 220 ° C. Place the potatoes in the roasting tin with salt, freshly ground pepper and half of the olive oil. Roast them in the oven in half an hour crispy and cooked.
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Chop the onion. Peel the apple and cut into cubes.
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Heat a tablespoon of olive oil in a frying pan and gently fry the onion. Put the sauerkraut, apple, paprika and thyme through. Pour in the stock and smother the sauerkraut covered in 20 minutes until done.
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If necessary, tilt the cover diagonally on the pan for the last ten minutes to allow the moisture to evaporate.
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Heat a tablespoon of oil in a frying pan. Prick holes in the sausages and fry them around brown.
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Pour in the water and let the sausages be cooked on a low heat for ten minutes. Cut the sausages open lengthwise and divide the mustard into them.
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Put the sauerkraut on plates and put the sausages on it. Scoop the potatoes next to them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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