Sausages with Sauerkraut-Potato Dumplings
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 2 White rolls (day-old)
- 100 milliliters milk
- 1 Tbsp freshly chopped parsley
- 150 grams Sauerkraut (jar)
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- breadcrumbs (if needed)
- 2 onions
- 4 small red Sausage
- 4 small white Sausage
- 1 Tbsp sunflower oil
- 200 milliliters beer
- 150 milliliters Beef broth
- 1 tsp cornstarch
- 2 Tbsps scallions
- ground Caraway
Preparation steps
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.
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.
