Debreziner Sausage with Potatoes and Sauerkraut

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

   Ca. 10 min.

2. 2

   Reduce heat to medium-low and simmer the potatoes until fork-tender, about 15-20 minutes. Drain well and set aside.

   Ca. 20 min.

3. 3

   While the potatoes are cooking, heat the vegetable oil in a large skillet over medium heat.

   Ca. 2 min.

4. 4

   Add the chopped yellow onion to the skillet and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the caraway seeds and cook for another minute until fragrant.

   Ca. 1 min.

6. 6

   Add the drained sauerkraut and chicken broth to the skillet. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.

   Ca. 10 min.

7. 7

   In a separate pan, cook the scored debreziner sausages over medium heat until browned on all sides and cooked through, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Scoring the sausages helps them cook evenly and prevents them from bursting.

8. 8

   Season the sauerkraut with salt and black pepper to taste.

9. 9

   Serve the Debreziner sausages with the sauerkraut and boiled potatoes. Garnish with fresh parsley.