Bratwurst with Sauerkraut and Caraway Potato

For the sausage with sauerkraut and caraway potatoes, cook the sauerkraut onion in butter (or oil) until translucent. Flush the sauerkraut a little with water (otherwise it will be too sour) and add to the onion.

Pour in beef or vegetable soup so that the cabbage is covered. Add bay leaves, juniper berries and caraway seeds and simmer until cabbage is cooked. Season to taste with salt and pepper.

Peel the potatoes and cut into thin slices. Line a baking tray with baking paper and sprinkle with caraway seeds, place the potato slices on top and sprinkle again with caraway seeds and salt.

Then drizzle with oil and bake in the oven at 180 °C for about 25 minutes. Cut the sausages and fry them in a little oil.

Preparation Tip:

The sausage with sauerkraut and caraway potato can be varied to taste. If you do not like caraway, make the potatoes without.

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