Sauerkraut

Preparation – 10 minutes

Fill a large saucepan with water and a pinch of salt, and bring to a boil. Peel the potatoes and cut them into even-sized chunks. When the water is boiling, add the potatoes and simmer until tender.

You can check if the potatoes are done by piercing them with the prongs of a fork; when the fork goes in smoothly, the potatoes are ready. Finely chop the onion. 

Finishing the sauerkraut – 20 minutes

Drain the sauerkraut and rinse under cold running water. Put a medium-sized frying pan on the stove, add the sauerkraut, the bay leaves, cloves and the contents of 2 bottles of strong, dark beer.  

Add the finely chopped onion and reduce the heat to low. Let the sauerkraut cook gently for 20 minutes, stirring every now and then. Add the butter to the other medium-sized frying pan and brown the sausages.

Drain the potatoes and sauerkraut and serve with the fried sausages. Don't forget to remove the bay leaves and cloves from the pan. Enjoy your meal!