Sauerkaut and Sausage Tarts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 664 kcal | (32 %) | ||
| Protein | 28.2 g | (29 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Return all potatoes to pan. Add sauce, stock and wine. Season with salt and pepper.
Remove rings from oven and plate. Remove rings and add potatoes. Serve garnished with parsley.
