Sausage on a Bed of Mustard Sauerkraut

Total time: 1hr 30m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 630 Kcal


  • 1 onion, finely chopped
  • 1 tbsp. sunflower oil
  • 500 g raw sauerkraut
  • 1 dl white wine
  • 0.5 dl vegetable bouillon
  • 4 juniper berries, crushed
  • 0.25 tsp. salt
  • pepper
  • 1 Waadtländer Saucisson (sausage) (ca. 350 g)
  • 500 g waxy potatoes, cut lengthways into quarters
  • 2 pair Frankfurter sausages
  • 1 tbsp. coarse-grain mustard
  • salt and pepper to taste
  • 2 tbsp. crème fraîche with herbs


  • Heat the oil in a wide-bottomed pan. Sauté the onions, add the sauerkraut and sauté for approx. 3 mins. Pour in the wine and stock, bring to the boil, reduce the heat. Add the juniper, season. Lay the sausage on top, cover and simmer for approx. 20 mins. Add the potatoes, salt and continue to simmer for approx. 30 mins. Top with the Frankfurters and simmer for approx. 10 mins. until cooked. Remove the potatoes and sausages, cover and keep warm. Mix the mustard and crème fraîche with the sauerkraut and gently heat, season.
  • Serve: serve the sauerkraut on a warmed platter. Cut the sausage into slices approx. 1 cm thick and arrange on top of the sauerkraut with the Frankfurters and the potatoes.

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