1 1/2 kilo/3 lb potatoes
600 g/20 oz sauerkraut
salt and freshly ground pepper
1 bay leaf
50 g/2 oz butter
100 g/3 1/2 oz piece lean smoked bacon
4 pork sausages
2 tablespoons flour
Preparation. Peel the potatoes and cut into pieces. Bring the potatoes and sauerkraut to the boil in just enough water to cover the bottom of the pan. Add a bay leaf and cook for about 25 - 30 minutes until done
• Meanwhile peel and slice the onions into rings. Heat half the butter in a frying pan and fry the onions over a low heat for 15 minutes until brown and crispy. Dice the bacon and fry until brown and crispy.
• Roll the sausages through the flour. Heat the remaining butter in a casserole and fry the sausages, turning occasionally. Add a little water and braise them for 20 minutes until cooked.
To serve. Drain the sauerkraut and save the cooking liquid. Mash the sauerkraut and potato together and stir in the fried onion, diced bacon and bacon fat. More cooking liquid can be added to make the 'stamppot' smoother. Adjust seasoning. Remove the sausages from the cooking juices and reduce liquid over a high heat.
• Serve the sauerkraut with sausage and the sauce.
• Delicious with fried pineapple slices.
1 hour/10 minutes
Contains per serving: 3039 kJ/727 kcal.
29 g protein, 42 g fat, 58 g carbohydrate
Add 1 tablespoon curry powder to the onion and stir 100 g/3 1/2 oz raisins into the 'stamppot'. Arrange layers in a lightly greased oven dish, alternating with layers of sliced sauteed chicken breast. Top with breadcrumbs and dots of butter and bake in a preheated oven at 200 °C/400 °F until golden brown. -