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Sauerkraut with Sausage and mashed potatoes

Category:	Lunch
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	3 glasses Sauerkraut Pimento Juniper berries Bay leaves 150 g bacon 2 onions Sugar Water 12 sausages 3 kg potatoes 125g butter Milk Salt Nutmeg

Preparation:

First, peel the potatoes and place them in a large saucepan with a little salt. Once the potatoes are cooking, turn the heat down. Put in a little bit of margarine which will prevent over cooking. Now, put the sauerkraut the bay leaf, pimento and juniper berries in a pot on the stove. Peel and cut the onions and fry them with the bacon until glassy. When this is done, put it all to the Sauerkraut and let it simmer. Finally, round up the taste with a little sugar. The longer the cabbage is cooked, the softer it is. If you like it rather, crisp do not cook the Sauerkraut for too long. As soon as the Sauerkraut is prepared have a look how the potatoes are going. If the potatoes are ready, they should slide off the knife easily. Heat a little fat in a pan and fry the sausages until they are brown on all sides. Finally, the potatoes are stirred with a mixer. Add the butter and pour milk to it. The amount of milk depends on the consistency of the potatoes. Season with salt and pepper and serve the puree with Sauerkraut and sausages.