Sauerkrauteintopf with Pork Sausage and Potato
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Ingredients
- 6 pork sausages
- 400 g sauerkraut
- 400 g waxy potatoes
- 1 onion
- 1 tsp caraway seeds
- 700 ml chicken stock
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 15.8 g
- Carbohydrate
- 29.8 g
- of which sugars
- 5.3 g
- Fat
- 19.5 g
- of which saturates
- 6.9 g
- Fibre
- 6.2 g
- Salt
- 4.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pork sausages in a large pan for 6-8 minutes until browned all over, then remove and slice.
- 2
Fry the chopped onion in the same pan for 3-4 minutes, then add the sauerkraut and caraway seeds and cook for 2 minutes.
- 3
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- 4
Return the sliced sausages to the pan and simmer for 5 minutes more until cooked through with no pink remaining, then serve.
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