serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ferment To Be
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 red potatoes, cut into 2 cm cubes
- 25 g butter
- 375 g Polish sausage or kielbasa, sliced
- 1 onion, sliced
- 500 g sauerkraut
- ½ tsp sugar
- ½ cup (125 ml) chicken stock (or water)
- sourdough slices, to serve
- 1 red apple, julienned
- black pepper, to serve
- 1 tbsp finely chopped flat-leaf parsley
- seeded mustard, to serve
- sour cream, to serve
Instructions
1. Place the potatoes into a microwave-safe bowl and microwave for 3 minutes. Heat a large frying pan over medium heat and add the butter and potatoes. Fry, tossing occasionally, until the potatoes are browned.
2. Move the potatoes to the side of the pan and add the sliced sausage to the pan and cook, stirring, for 1-2 minutes, or until lightly browned. Add the sliced onion and fry until softened. Add the sauerkraut, sugar and chicken stock to the pan and cook, stirring, for 5 minutes, or until the sauerkraut is heated through.
3. Toast or grill the sourdough slices. Divide the sausage, potatoes and sauerkraut between plates and top with thinly sliced apple. Grind over some freshly cracked black pepper and sprinkle with the flat-leaf parsley. Serve the toasted sourdough, a dollop of seeded mustard and sour cream on the side.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ferment To Be
