Sauerkraut with Sausages and Potato Dumplings

Ingredients

• 3 apples
• 1 onion
• 3 tbsp butter
• 1 can sauerkraut (770 g drained weight)
• 5 juniper berries
• 2 Bay leaves
• sugar
• 1 tbsp caraway seeds
• 150 ml apple wine (or white wine or apple juice as substitute)
• 14 Nuremberg Rostbratwurst sausages
• 500 g potato dumplings (ready-made refrigerated product)
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Wash apples, halve and core them, cut into thin strips. Peel onions and finely dice. Heat 1 tbsp butter in a pot. Briefly sauté apples and onion. Add sauerkraut, juniper, bay leaves, a pinch of sugar and caraway. Pour in apple wine and about 150 ml water. Simmer for 15 minutes over medium heat.

2. 2.

   In a non-stick pan, brown the sausages all around. In another non-stick pan, heat remaining butter and fry the potato dumplings until golden brown. Fold in sauerkraut, season with salt and pepper. Serve with the sausages.