Tote Oma | Blutwurst mit Sauerkraut & Kartoffeln | DDR Rezept | Felicitas Then

blutwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is more affordable.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is leaner, while pork belly is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Boil potatoes in salted water until tender.

While the potatoes are boiling, prepare the sauerkraut.

Cut bacon into cubes and add to a copper pot to render fat.

Sauté bacon until crispy, then add sliced onions to the pot.

Add a small piece of butter to the onions and bacon mixture.

Once the onions are translucent, add sauerkraut along with its juices.

Season sauerkraut with juniper berries, allspice, bay leaves, and vegetable broth.

Add salt, pepper, and caraway seeds to the sauerkraut mixture and let it simmer.

In another pan, slice the blutwurst and add finely chopped bacon to it.

Sauté the blutwurst until browned, adding onions from the sauerkraut mixture.

Slice a red apple and sauté it in butter to serve on top of the blutwurst.

Season the blutwurst with salt, pepper, marjoram, and lemon zest.

If the sauerkraut is too watery, thicken it with a mixture of cornstarch and water.

Once the potatoes are done, drain them and prepare for serving.

Arrange the potatoes, sauerkraut, and blutwurst on a plate and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens