Gratinated Sauerkraut with Sausage and Mash
Gratinated sauerkraut with sausage and mash is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 Tbsp clarified butter
- 800 g canned sauerkraut
- 5 juniper berries
- 2 Bay leaves
- 100 ml dry white wine
- 400 ml broth
- Salt
- ground pepper
- 600 g starchy potatoes
- 2 tbsp butter
- 200 ml milk
- freshly grated nutmeg
- 4 Cabanossi sausages
Instructions
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1.
Peel and finely chop the onion. Heat the clarified butter and sauté the onion until translucent. Add sauerkraut, juniper berries, and bay leaves. Pour in wine and broth, bring to a boil, then simmer covered for about 40 minutes. Season with salt and pepper.
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2.
Wash potatoes and cook them whole in their skins until tender. Peel and mash through a potato ricer. Mix in butter and milk to create a smooth purée; season with salt and nutmeg. If the mixture is too dry, stir in more milk.
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3.
Preheat the oven to 200 °C (Oven + fan). Place sauerkraut in a baking dish and spread it slightly toward the edges. Fill the center cavity with mashed potatoes. Slice the sausages into thick rounds and arrange them over the purée. Bake uncovered for 25–30 minutes until golden brown. Serve immediately.
