lammwuerstchen-im-schwarzbiersud-mit-chili-sauerkraut-und-kartoffel-muffins

Lamb sausages in dark beer broth with chili sauerkraut and potato muffins

Name: Lamb sausages in dark beer broth with chili sauerkraut and potato muffins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g potatoes, floury; 4 stalks oregano; 50 g Edam; 2 eggs; 50 g flour; 1 tsp. baking powder; 50 g fried onions; 6 tbsp. oil; 2 onions; 300 g sauerkraut (canned); 250 ml vegetable stock; 1 tsp. chilli flakes; 1 tbsp. caraway; 8 lamb sausages; 330 ml dark beer; 2 bay leaves; 5 allspice berries; salt; pepper, freshly ground

1 hour 15 minutes

Total Time

1 h

Cooking Time

15 min

Preperation Time

Ingredients

4 servings

300 g	potatoes, floury
4 stalks	oregano
50 g	Edam
2	eggs
50 g	flour
1 tsp.	baking powder
50 g	fried onions
6 tbsp.	oil
2	onions
300 g	sauerkraut (canned)
250 ml	vegetable stock
1 tsp.	chilli flakes
1 tbsp.	caraway
8	lamb sausages
330 ml	dark beer
2	bay leaves
5	allspice berries
	salt
	pepper, freshly ground

Instructions

Step 1 of 10:

Peel, wash and dice the potatoes. Wash the oregano, spin dry and pluck the leaves from the stems. Grate the Edam.

Step 2 of 10:

Fill a Pressure Cooker with salted water up to the minimum mark. Place the perforated steamer insert in the Pressure Cooker using the tripod and add the diced potatoes to the insert. Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (fast cooking level) and bring the potatoes to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 7 minutes begins.

Step 3 of 10:

When the cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it. Remove the steamer insert, place the potatoes in a bowl and mash them.

Step 4 of 10:

Add the oregano, Edam, eggs, flour, baking powder and fried onions to the potato mixture and mix well. Season with salt and pepper.

Step 5 of 10:

Grease 8 muffin cases with oil (and dust with flour if needed) and divide the potato mixture between them. Bake in a preheated oven (electric: 175 °C, fan: 150 °C) for about 25 minutes.

Step 6 of 10:

Peel the onions and dice them finely.

Step 7 of 10:

Heat 2 tbsp. oil in a pot and sweat the diced onions in it. Add the sauerkraut and fry for 5 minutes, stirring.

Step 8 of 10:

Pour in the vegetable stock, add chilli flakes and caraway seeds, and season with pepper. Bring to the boil and leave to braise, covered, for about 20 minutes.

Step 9 of 10:

Heat the remaining oil in a stainless steel pan and brown the lamb sausages in it for about 4 minutes, turning them.

Step 10 of 10:

Deglaze the sausages with the beer. Add the bay leaves and allspice berries, season the cooking liquid with salt and pepper, and reduce by half.

For Serving, arrange the chilli sauerkraut in the centre of four plates and place 2 lamb sausages on top of each portion. Drizzle over a little of the dark beer jus and serve with the potato muffins.