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Sauerkraut with pineapple and crème fraîche
Try this sauerkraut with pineapple and crème fraîche
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Ingredients
Directions
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Prepare the smoked sausage according to the instructions on the packaging.
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Peel the potatoes, wash them and cut them into pieces.
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Put a large pan with water, put the potatoes in and boil them in 20 minutes until done.
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Put the sauerkraut in a colander and drain away as much moisture as possible.
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Put the sauerkraut in another pan, add a cup of water and put the sauerkraut on a low heat.
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Wash the raisins with hot water and add them to the sauerkraut.
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Cut the pineapple into pieces and add them to the sauerkraut with a dash of juice.
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Season to taste with salt and pepper and simmer for 15 minutes.
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Fry the thin bacon strips on a high heat until crispy in their own fat.
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Heat the milk when the potatoes are almost done.
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Drain the potatoes, add the hot milk and crush into a smooth puree.
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Drain the sauerkraut and add to the mashed potatoes.
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Stir in the crème fraîche and the bacon strips and serve with the smoked sausage.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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