Sausages with Sauerkraut-Potato Dumplings

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Sausages with Sauerkraut-Potato Dumplings
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
600 grams
starchy Potatoes
2
White rolls (day-old)
100 milliliters
1 tablespoon
freshly chopped Parsley
150 grams
2
freshly ground Pepper
Breadcrumbs (if needed)
2
4
small red Sausages
4
small white Sausages
1 tablespoon
200 milliliters
150 milliliters
1 teaspoon
2 tablespoons
ground Caraway

Preparation steps

1.

Rinse potatoes and steam about 30 minutes. Remove skins and press through a ricer. Let cool. Cut rolls into slices. Combine roll slices and heated milk in a large bowl; let stand about 15 minutes. Add potatoes, parsley, sauerkraut (well drained) and eggs. Season with salt, pepper and nutmeg. Mix well. If mixture is too wet, add breadcrumbs as needed. Form mixture into 8 small dumplings. Place dumplings in boiling water. Reduce heat to low and cook about 15 minutes.

2.

Peel onions and cut into wedges. Halve sausages. Fry sausages and onions in hot oil until golden-brown, 4-5 minutes. Deglaze with beer and broth, and let cook until liquid has reduced somewhat. Season with salt, pepper and caraway seeds. Remove dumplings from water and serve with the sausage and onions. Sprinkle with chives.