PREPARATION

  1. Skin the potatoes and cut them into pieces.
  2. Squeeze the sauerkraut a little and pull it loose.
  3. Keep a large spoonful of sauerkraut and put the rest of the sauerkraut with the potato pieces in the meat stock.
  4. Add some more salt and pepper to taste and let it simmer for 25 minutes.
  5. Meanwhile, fry the bacon and sauté the onion in the bacon fat.
  6. Crush the sauerkraut/potato mixture and add the heated milk.
  7. Then add the bacon and onions.
  8. Finally, scoop in the sauerkraut that has been kept behind, finely chopped.
  9. Prepare the smoked sausage according to the instructions on the package and serve with the sauerkraut stew.