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Sauerkraut with smoked sausage
Classic Dutch sauerkraut from the oven with smoked sausage and smoked bacon.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the potatoes. Boil the potatoes in water with salt in 20 minutes until done.
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Drain the sauerkraut and mix with the tomato puree and the sambal. Grease the baking dish and scoop the sauerkraut into the baking dish.
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Bake the bacon in a frying pan in 6 minutes and place on the sauerkraut. Drain the potatoes.
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Heat the milk with the butter and add to the potatoes. Stamp with the puree pestle into a coarse puree. Season with salt and pepper.
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Divide over the dish. Bake for about 25 minutes in the oven. Heat the sausage according to the instructions on the package.
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Cut into slanted slices and spread over the mash in a tile-shaped manner.
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Nutrition
680Calories
Sodium0% DV2.485mg
Fat63% DV41g
Protein44% DV22g
Carbs16% DV48g
Fiber44% DV11g
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