Stuffed Pork Sausage with Sauerkraut

Name: Stuffed Pork Sausage with Sauerkraut
Prep time: 30 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Yield: 8
Cuisine: European, German, Palatinate, Mediterranean
Ingredients: 25 g butter; 60 g onions (diced small); 1 stalk leek (thin rings); 500 g lean pork belly (finely chopped); 500 g lean pork meat (finely chopped); 600 g sausage mix; 1 pinch seasoned broth; Salt; Pepper; marjoram; 2 cloves garlic; 1.5 kg potatoes (small cubes); 3 eggs; 2 dried rolls (soaked, squeezed dry); 1 large pork sausage (cleaned at butcher in advance); 3 Tbsp melted butter; sauerkraut; parsley (for garnish); Black bread

Prep: 30min

| Servings: 8 | Cook: 3h 45min

A hearty dish featuring a fresh pork sausage stuffed with seasoned meat, vegetables, and potatoes, served with sauerkraut and crusty black bread. Try this and other recipes from Spoonsparrow!

Ingredients

25 g butter
60 g onions (diced small)
1 stalk leek (thin rings)
500 g lean pork belly (finely chopped)
500 g lean pork meat (finely chopped)
600 g sausage mix
1 pinch seasoned broth
Salt
Pepper
marjoram
2 cloves garlic
1.5 kg potatoes (small cubes)
3 eggs
2 dried rolls (soaked, squeezed dry)
1 large pork sausage (cleaned at butcher in advance)
3 Tbsp melted butter
sauerkraut
parsley (for garnish)
Black bread

Instructions

1.
Melt the butter in a large pot, lightly sauté onions and leeks for about 15 minutes, then let cool. Boil potatoes in salted water for 20-25 minutes, drain and set aside. Mix chopped meat with sausage mix, spices, soaked rolls, and eggs; fold in the cooked vegetables and potatoes. Knead well, season to taste, and fill the pork sausage, ensuring it isn’t overfilled.
2.
Tie the openings of the sausage tightly with a thin cord and cook in simmering (not boiling) salted water for about 3.5 hours, keeping it covered and refilling as needed.
3.
Remove the sausage, drain, and brush with melted butter. Bake in an oven at 200°C for 10 minutes until golden brown.
4.
Serve with sauerkraut and fresh black bread.