Always served with Sauerkraut, sometimes with mashed potatoes or sometimes with potato dumplings.
My local butcher sold these packages. They contained the precooked sauerkraut and slices of raw porkbelly and liver sausage and blood sausage.
I first sauteed some onion in oil, then added the sauerkraut. For more flavour some juiniper berries and caraway seeds. The meat and the 2 sausages went on top and with a closed lid on low temperature cooked for 20 min.
When the casing of the sausages breaks, it is a good sign. Just scoop the skins out and serve the sausages with the sauerkraut.
I made some creamy and buttery potato mash to go with it. I had enough very starchy potatoes sitting around from my British roasted potatoes dish.
I am looking forward to eat the leftovers.
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