Sauerkaut and Sausage Tarts

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Sauerkaut and Sausage Tarts
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories664 kcal(32 %)
Protein28.2 g(29 %)
Fat54 g(47 %)
Carbohydrates16 g(11 %)

Ingredients

for
4
For the tarts
1 small onion
2 tsps Lard
500 grams fresh Sauerkraut
2 Juniper berries
2 cloves
2 bay leaves
175 milliliters white wine
1 small, waxy potato
salt
500 grams juicy pudding or Blood sausage
1 Tbsp butter
parsley
freshly ground pepper
parsley (for garnish)
For the potatoes
4 Metal rings (about 8 cm or 4 inches high)
butter
4 medium sized potatoes (waxy)
4 tsps olive oil
150 milliliters Beef stock (prepared)
125 milliliters Red wine
salt
peppers
How healthy are the main ingredients?
Sauerkrautolive oilonionJuniper berriesclovespotato

Preparation steps

1.

For the tarts: Peel and mince onion. Heat lard in a pan and sauté onion. Add sauerkraut and sauté. Add spices and deglaze with wine. Simmer for about 30 minutes. Add more wine, as needed. Peel, rinse and finely grate potatoes. Add to sauerkraut and season with salt.

2.

Remove pudding casing. Slice pudding. Heat butter in a nonstick pan. Cook pudding until pieces fall apart. Rinse parsley, shake dry and mince. Combine parsley and pudding. Season with salt and pepper.

3.

Grease metal rings with butter and place on a baking sheet lined with parchment paper. Fill about 2 cm (approximately 3/4 inch) high with pudding mixture. Remove spices from sauerkraut and distribute on top of pudding. Bake in an oven preheated to 200°C (approximately 400°F) for 10-15 minutes.

4.

For the potatoes: Peel, rinse and thinly slice potatoes. Heat 1 teaspoon oil in a small nonstick skillet. Add a quarter of potato slices and cook until golden brown. Carefully turn and fry the other side. Remove, keep warm and repeat until all potatoes are cooked. 

5.

Return all potatoes to pan. Add sauce, stock and wine. Season with salt and pepper.

6.

Remove rings from oven and plate. Remove rings and add potatoes. Serve garnished with parsley.