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Sausage with tzaziki and sauerkraut cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at many established functions perhaps. I am certain you will see lots of people who just like the Sausage with tzaziki and sauerkraut dishes you make.
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Ingredients of Sausage with tzaziki and sauerkraut:
- You need for greek yogurt
- Make ready dille
- Take of cucumber
- You need for mint
- Prepare - sauerkraut
- Provide - dry white whine
- Make ready chicken stock
- Provide - sausage of choice
- Give - red onion
- Make ready - avocado
- Get sour pickles
- Provide bread of choice
This easy recipe for German sausage and sauerkraut produces a simple one-dish meal with wonderful flavors, perfect for warming a cold winter night. This article may contain affiliate links; we will earn a commission on qualifying purchases at no extra cost to you. Our barrel sauerkraut is made according to a traditional German recipe which gives the full flavour. Ideal for as a side dish to smoked pork, crispy pork knuckle and to tasty sausages or as a real treat in fresh salads..
Sausage with tzaziki and sauerkraut step by step:
- First lets make the tzaziki. chop up fresh dille, mint and garlic. Grate some cucumber and mix everything with the greek yoghurt. lightly season with pepper and salt
- Secondly the sauerkraut. put the sauerkraut in a pot on medium heat and add a little dry white wine and chicken stock. after 15 min season with salt, nutmeg and pepper.
- Grill the sausage.
- While everything it cooking prepare the garnish. cut the red onion, pickles and avocado. build your sandwich.
German Sausage Sauerkraut Recipes on Yummly Chicken Sausage with Potatoes & Sauerkraut for TwoEating Well. Polish Sausage and Sauerkraut are a match made in heaven. Add some potatoes and onions, and you have yourself a full meal! The potatoes and onions mellow the tart flavors of the sauerkraut, leaving its distinct flavor intact, but much more mild than if you were to simply top the sausage with.
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