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
