Sausages and Sauerkraut
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 12.02 g | (12 %) | ||
| Fat | 41.51 g | (36 %) | ||
| Carbohydrates | 15.31 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.92 g | (16 %) |
more nutritional values
| Vitamin A | 201.22 mg | (25,153 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.24 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44.92 μg | (15 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 25.39 mg | (27 %) | ||
| Potassium | 475.09 mg | (12 %) | ||
| Calcium | 90.31 mg | (9 %) | ||
| Magnesium | 36.02 mg | (12 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 1.62 mg | (20 %) | ||
| Saturated fatty acids | 19.84 g | |||
| Cholesterol | 96.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 5 Tbsps clarified butter
- 600 grams (approximately 22 ounces) Sauerkraut
- 200 milliliters (approximately 1 cup))dry white wine
- 200 milliliters (approximately 1 cup)) Beef broth
- 1 bay leaf
- 1 Tbsp Juniper berries
- 1 tsp peppercorns
- 20 small Sausage (z. B. Nuremberg Rostbratwurst)
- salt
Preparation steps
1.
Peel the onion and chop finely. Heat 1 tablespoon lard in a skillet and heat over medium. Add the onion and cook, stirring occasionally until translucent. Add the sauerkraut, stir to combine, then add the wine, broth, bay leaf, juniper berries and peppercorns (to taste in a spice bag) and simmer over low heat for about 20 minutes.
2.
Heat the remaining lard in a skillet, add the sausages and cook, turning them as they brown, until crispy and cooked through. Remove the spice bag, and season the sauekraut with salt if necessary.
3.
Serve the sausages with the sauerkraut and if desired, potato pancakes.
