Hearty Sauerkraut Sausage Stew with Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 8.27 g | (8 %) | ||
| Fat | 19.15 g | (17 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 8.19 g | (27 %) |
| Vitamin A | 17.84 mg | (2,230 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.28 mg | (19 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.97 mg | (25 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 69.11 μg | (23 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 54.04 mg | (57 %) | ||
| Potassium | 1,083.27 mg | (27 %) | ||
| Calcium | 92.05 mg | (9 %) | ||
| Magnesium | 50.93 mg | (17 %) | ||
| Iron | 4.31 mg | (29 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 3.76 g | |||
| Cholesterol | 9.23 mg |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 4 Tbsps vegetable oil
- salt
- 1 pinch Caraway
- 4 smoked Sausage (about 100 grams, such as Mettwürste, Krakow)
- 1 onion
- 600 grams Sauerkraut (canned)
- 100 milliliters Beef broth
- 1 bay leaf
- 1 pinch sugar
- 1 Tbsp chopped parsley
Preparation steps
Rinse the potatoes thoroughly, peel and cut into wedges. Mix the potatoes with 2 tablespoons oil and caraway seeds, and season with salt. Place the potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 40 minutes.
Cut the sausages into bite-sized pieces. Peel the onion and cut into strips.
Heat 2 tablespoons oil in a pan and saute the onion in it until translucent. Add the sauerkraut and pour in the beef broth. Add the bay leaf and simmer for about 20 minutes covered with lid. Add the sausages during the last 5 minutes and simmer for a few minutes. Season with salt and sugar.
Spread the baked potatoes on a plate, sprinkle with parsley, and serve with the sauerkraut.
