Sauerkraut with smoked sausage
Classic Dutch sauerkraut from the oven with smoked sausage and smoked bacon.
Preheat the oven to 180 ° C.
Peel the potatoes. Boil the potatoes in water with salt in 20 minutes until done.
Drain the sauerkraut and mix with the tomato puree and the sambal. Grease the baking dish and scoop the sauerkraut into the baking dish.
Bake the bacon in a frying pan in 6 minutes and place on the sauerkraut. Drain the potatoes.
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.
Divide over the dish. Bake for about 25 minutes in the oven. Heat the sausage according to the instructions on the package.
Cut into slanted slices and spread over the mash in a tile-shaped manner.
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