Sujuk with potatoes, dill and sauerkraut
Rated 5.0 stars by 1 users
Servings
2
The involuntary everyday puzzle. Existential questions often spin around in the clockwork of my mind. How did we go from living as hunters and gatherers to today’s regulated society and (often) structured lives?
One of the few things that seems to have remained constant throughout human existence on earth is the idea that you can show love through cooking and serving food. It is the oldest declaration of love there is, and of course, we all have this within us. But how do we bring it out in the everyday puzzle? Then I realize that this dish exists.
Ingredients
- 200 g small potatoes with skin
- 2 sujuk sausages (or other spicy sausage), sliced
- 1 small leek, sliced
- 250 g button mushrooms, quartered
- 200 g shredded sauerkraut
- Olive oil and butter for frying
- Salt and freshly ground black pepper
For serving
- 1 handful of flat-leaf parsley, sliced
- 4 tbsp crème fraîche
Directions
Halve the potatoes and cook them until tender in salted water. Prepare the other ingredients while the potatoes are cooking. Drain the water from the potatoes.
- Heat a large frying pan. Add a drizzle of olive oil and a dollop of butter. Fry the sausage for a few minutes until it gets some color. Add the potatoes, leek, and mushrooms. Fry over high heat until the leek is soft, and the mushrooms and potatoes have color. Season with salt and pepper.
- Remove the pan from the heat and fold in the sauerkraut. Sprinkle the parsley over the dish and top with dollops of crème fraîche.