Sausage torch
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In autumn, in addition to the cabbage heads that I put in the barrel, I also put cabbage scraped faithfully in bags mixed with peppercorns, mustard seeds, thyme, bay leaves. I push the bags from place to place to get salt water into them.
- 500 g finely chopped sauerkraut
- 2 sausages
- 100 ml oil
- salt, pepper to taste.
- a little paprika
Servings: 4
Preparation time: less than 30 minutes
RECIPE PREPARATION Sausage torch:
We take the sauerkraut from the barrel and put it in cold water for an hour to get the salt out of it.
Heat the oil and sauté the sliced sausages, then squeeze the cabbage and add it to the saucepan over the sausages, add salt, pepper and paprika to taste. Saute the cabbage together with the sausages for about 2-3 minutes then add enough water to cover all the ingredients.
Let it boil until almost all the water drops, stirring occasionally, so as not to stick to the pan. Of course we taste it to see if the cabbage has penetrated well, and if it is not cooked enough we add more water and let it boil.
Good appetite!!!