Nuernberg Sausages with Sauerkraut and Mashed Potatoes

Nuernberg Sausages with Sauerkraut
Course Entree
Region Bavaria
Servings 4


  • 2 packs Nürnberger sausages (10 sausages per pack, around 175g each)
  • 1 tbsp sunflower oil

For the sauerkraut:

For the potato purée:

  • 2-1/4 lbs floury potatoes for boiling 1 kg
  • salt
  • 1-1/4 cups milk .3 liter
  • 50 g butter
  • freshly ground pepper
  • freshly ground nutmeg


  • For the purée, wash, peel and chop the potatoes. Place in a saucepan, cover with water, add salt and boil for 15 to 20 minutes. Bring milk to boil, drain potatoes and press through a ricer into a bowl. Add hot milk and butter and mix with a whisk to a purée. Season to taste.
  • Simmer sauerkraut for about 10 - 15 minutes while adding a little bit of water some juniper berries and bay leaves.
  • Heat oil in pan and fry sausages.
  • Arrange sauerkraut, purée and Nürnberger sausages on a plate.
  • Per person: kj 2507 / kcal 602