Sauerkraut with pineapple and crème fraîche

Name: sauerkraut with pineapple and crème fraîche
Total time: 30 min
Yield: 4
Ingredients: 1 skimmed beef smoke sausage; 125 gram thin bacon strips; 1 kilogram crumbly potato juice; 500 gram sauerkraut natural; 75 gram raisins; 1 canned pineapple big; freshly ground pepper and salt; 75 milliliters milk; 125 gram creme fraiche

Try this sauerkraut with pineapple and crème fraîche

Ingredients

Directions

Prepare the smoked sausage according to the instructions on the packaging.
Peel the potatoes, wash them and cut them into pieces.
Put a large pan with water, put the potatoes in and boil them in 20 minutes until done.
Put the sauerkraut in a colander and drain away as much moisture as possible.
Put the sauerkraut in another pan, add a cup of water and put the sauerkraut on a low heat.
Wash the raisins with hot water and add them to the sauerkraut.
Cut the pineapple into pieces and add them to the sauerkraut with a dash of juice.
Season to taste with salt and pepper and simmer for 15 minutes.
Fry the thin bacon strips on a high heat until crispy in their own fat.
Heat the milk when the potatoes are almost done.
Drain the potatoes, add the hot milk and crush into a smooth puree.
Drain the sauerkraut and add to the mashed potatoes.
Stir in the crème fraîche and the bacon strips and serve with the smoked sausage.