Sauerkraut with bratwurst and mustard

Name: sauerkraut with bratwurst and mustard
Total time: 35 min
Yield: 4
Ingredients: 100 milliliters water; 4 tablespoon spicy mustard; 4 pork sausages; 250 milliliters Meat bouillon; 2 teaspoon dried thyme; 2 teaspoon mild paprika; 1 Apple; 750 gram sauerkraut from the barrel; 1 onion; 4 tablespoon olive oil; 500 gram new potatoes in the shell; pepper and salt

Ingredients

Directions

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.
Chop the onion. Peel the apple and cut into cubes.
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.
If necessary, tilt the cover diagonally on the pan for the last ten minutes to allow the moisture to evaporate.
Heat a tablespoon of oil in a frying pan. Prick holes in the sausages and fry them around brown.
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.
Put the sauerkraut on plates and put the sausages on it. Scoop the potatoes next to them.