Fresh sausage: 1 p.p.
Peeled potato: 1.5 kg (6-8 persons)
Cooking cream: 1 coffee cup
Sauerkraut: 2 packets of 500 g (serves 6-8)
Gravy: ±500 ml
Chopped parsley: 2 tablespoons
Mustard: garnish
Butter / pepper / salt
Step 1: Boil the potatoes in a large pot of salted water for about 10-15 minutes, or until tender. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher and add the milk and a little butter. Mash well into a smooth puree and season with salt and pepper. Keep the puree warm over low heat and add 1 tablespoon of chopped parsley.
Step 2: Brown the sausages in a pan. Prepare the gravy according to the package directions and add it to the sausages. Let this simmer gently over low heat for 10-15 minutes until the sausages are cooked through.
Step 3: Heat the sauerkraut in a pan and add 1 tablespoon of chopped parsley. Season the sauerkraut with salt and pepper.
Step 4: Plate the dishes, make sure they're nice and clean, and take a photo of the dish. Serve with mustard.
