INGREDIENTS
- – 1.4 kg of pork neck.
- – Intestine.
- – 600 g of pork stomach.
- – 6 g of dried marjoram.
- – 6 g of garlic powder.
- – 8 g of floor cumin.
- – 6 g of nutmeg.
- – 35 g of salt.
- – 5 g of black pepper.
- – 100 cc of milk.
- Sauerkraut:
- – 100 g of sugar.
- – An Apple.
- – A bit of apple juice.
- – Alcaravea.
- – A bay leaf.
- – Juniper berries.
- – White cabbage
- TOPPINS:
- – Creole sauce.
- – Chimichurri.
- – Papas pay.
SAUSAGE WITH SAUCKRUT, Thuringian Bratwurt is the East German basic It shouldn’t be lacking from any barbecue right here we depart you the whole lot it’s good to take pleasure in this nice meal
PROCEDURE:
The sauerkraut we put together is a typical Nuremberg recipe. In itself, sauerkraut is nothing greater than fermented white cabbage. What we purchase within the grocery store is uncooked, so
It’s normally cooked, to decrease the acidity and to melt it. For this we use per kilo of sauerkraut.
For the sauerkraut:
All the pieces is cooked in a saucepan over low warmth for about 60 to 90 minutes. The sauerkraut ought to be delicate.
