Lamb sausages in dark beer broth with chili sauerkraut and potato muffins
1 hour 15 minutes
Total Time
1 h
Cooking Time
15 min
Preperation Time
Ingredients
| 300 g | Floury potatoes |
| 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 (from a can) |
| 250 ml | Vegetable broth |
| 1 tsp | Chili flakes |
| 1 tbsp | Caraway |
| 8 | Lamb sausages |
| 330 ml | Schwarzbier |
| 2 | Bay leaves |
| 5 | Allspice berries |
| Salt | |
| Freshly ground pepper |
Instructions
Step 1 of 10:
Peel and wash the potatoes, then cut them into cubes. Wash the oregano, spin it dry, and pluck the leaves from the stems. Grate the Edam cheese.
Step 2 of 10:
Fill a pressure cooker with salted water up to the minimum mark. Place the perforated steaming insert in the pressure cooker using the tripod and add the potato cubes to the insert. Close the pot according to instructions, set the cooking crown on the lid to level 2 (quick cooking level), and bring the potatoes to a boil with 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:
After the cooking time is up, release the pressure from the pressure cooker according to instructions and open it. Remove the steaming insert, place the potatoes in a bowl, and mash them.
Step 4 of 10:
Add the oregano, Edam cheese, eggs, flour, baking powder, and crispy onions to the potato mixture and mix well. Season with salt and pepper.
Step 5 of 10:
Grease 8 muffin cups with oil (possibly flour them additionally) and distribute the potato mixture into them. Bake in a preheated oven (electric oven: 175 °C, convection oven: 150 °C) for about 25 minutes.
Step 6 of 10:
Peel and finely dice the onions.
Step 7 of 10:
Heat 2 tbsp of oil in a pot and sauté the diced onions. Add the sauerkraut and fry for 5 minutes, stirring.
Step 8 of 10:
Pour in the vegetable broth, add chili flakes and caraway seeds, and season with pepper. Bring to a boil and let simmer covered for about 20 minutes.
Step 9 of 10:
Heat the remaining oil in a stainless steel pan and fry the lamb sausages 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 broth with salt and pepper, and let it reduce by half.
To serve, distribute the chili sauerkraut in the center of four plates and place 2 lamb sausages on each. Drizzle some of the black beer broth over them and serve with the potato muffins.
