Thüringer Rostbratwurst mit Kartoffelpüree & Sauerkraut
Region Thuringia
Servings 4
Ingredients
For the sauerkraut:
- 2 onions
- 2 tbsp sunflower oil
- 1 kg sauerkraut
- 250 ml apple juice
- 250 ml vegetable broth
- 1 bay leaf
- 3 juniper berries
- 1 pinch cumin
- 1 pinch caraway
For the potatoes:
- 1 kg floury potatoes
- salt
- 250 ml milk
- 50 grams butter
- pepper
- 1 pinch nutmeg
Put it all together:
- 4 Thuringian grilled sausages
- 50 g roasted onions
Instructions
For the sauerkraut:
- Peel the onions and finely dice them. Heat 2 tbsp sunflower oil in a pan. Sauté the onions in it until translucent. Add the sauerkraut and cook briefly. Deglaze with apple juice. Add the vegetable stock, bay leaf, juniper berries and cumin and bring to a boil. Cover the pan and let the sauerkraut cook over a low heat for 30 minutes.
For the potatoes:
- Peel and roughly dice the potatoes. Place the potatoes in a saucepan and cook, covered with salted water, for 10-15 minutes. Drain the water and mash the potatoes with milk, butter, pepper, salt and nutmeg.
Put it all together:
- Brown the Thuringian bratwurst on all sides in 3 tablespoons of oil and serve with mashed potatoes and sauerkraut. Garnish the mashed potatoes with fried onions.
- Alternatively, serve the grilled Thuringian Bratwurst with the sauerkraut in a roll!
