Instructions

Follow the steps and taste along the way.

1. Prepare the ingredients

   Peel the potatoes and cut them into cubes about 1.5 cm across. Slice the sausage, finely chop the onion, and dice the apple. If needed, cut the sauerkraut into shorter pieces.

   

2. Parboil the potatoes

   Put the potatoes in a pot, cover with 1.5 l of water, and bring to a boil. Cook for 7–8 minutes, until they can be pierced easily but are not falling apart. Drain and leave to steam-dry briefly. Continue with the next step while the potatoes cook.

   

3. Brown the sausage and onion

   While the potatoes cook, heat the oil in a large skillet over medium-high heat. Add the sausage and cook for 2–3 minutes, until the cut sides begin to turn golden. Add the onion and cook for another 2 minutes, until softened and lightly browned.

   

4. Add the sauerkraut and apple

   Stir the apple, sauerkraut, mustard, and apple cider vinegar into the skillet. Cook for 2–3 minutes, stirring, until the sauerkraut is heated through and the apple has softened slightly but is not mushy.

   

5. Fry the potatoes until crisp

   Add the drained potatoes, salt, and black pepper. Spread them into a single layer and cook without stirring for 3 minutes; then turn them over and cook for another 3–4 minutes, until the edges are golden. Taste and, if needed, adjust the acidity with a few drops of vinegar from the stated amount, then sprinkle with chopped parsley. Serve hot.