Wine sausages baked on sauerkraut, mashed potatoes

Last Updated on December 5, 2024

Wine sausages in the shape of snails baked in the oven on cabbage, washed down with light beer, served with mashed potatoes and caramelized onions.

Ingredients:

Range for 4 servings: 600-800 g of wine sausage 300 g of pickled white cabbage 200 ml

td>light beer

3-4 pcs garlic cloves 2 pcs medium sized onions 3 tablespoons of lard 2 tablespoons of cane sugar 1 tsp red wine vinegar cumin salt

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mashed potatoes as a side dish

Procedure:

Split the wine sausage into four equal parts, roll it up and secure it with skewers or string

peel the onions, cut them into thin rounds, let them turn golden brown in the lard, then pour a little water over them, dust with sugar, let them caramelize

Turn the onions into a saucepan./li>

Place the drained sauerkraut on the bottom of the greased baking dish, spread the caramelized onions (keep some to decorate the mash), cover with wine vinegar, season with pressed garlic cloves, sprinkle with salt and cumin, mix everything together, place the sausage snails on top

Finally, pour beer over the dish, place the baking dish in an oven heated to 190-200 °C, bake for 30-40 minutes, turn the sausages at least once during baking, or pour beer over them

Place the baked sausages and cabbage on plates, top with mashed potatoes, garnish with caramelized onions.

mashed potatoes