Braided Yeast Bread With RaisinsBratwurst with Sauerkraut Broccoli and Noodle Casserole

Bratwurst with Sauerkraut

20 g / 0.7 oz
760 g / 26.6 oz

0.25 l / 8.45 oz
400 g / 14 oz
10 g / 0.35 oz
goose drippings
sauerkraut German style
pepper, salt
Caraway seeds
white wine
fresh bratwurst

Serves 3 - 665 cal per serving
Prep-time: 20 min. - Total-time: 60 min.

--> Currywurst with Ketchup
In a medium casserole heat the butter-lard (if you don't have butter-lard you can use oil instead) on high heat, add chopped onions and steam. Add the sauerkraut and let cook for 5 minutes. Season to taste with 1/2 tsp caraway seeds, pepper and salt. Pour in white wine, little by little. Set heat to medium and let cook for 1/2 hour until liquid is reduced. Meanwhile, cook the potatoes until tender, then peel of the skin, set aside, and keep warm. In a skillet heat shortening. With a fork broach each bratwurst 2-3 times, otherwise they will burst. On medium heat, slowly fry the bratwurst. If the heat is to high, either the bratwurst will burst, or it is too dark on the outside and still raw inside. If they are done after 5-7 minutes, serve them on top of the Sauerkraut with the potatoes.

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