Sauerkraut stew is one of Hugo’s favorite dishes. Today he makes one with a twist: lamb merguez, also known as lamb sausages.
Sauerkraut stew with cranberry and merguez
- Main course 4 persons
- Preparation about 30 minutes
- 1kg floury potatoes
- salt and pepper
- 500g sauerkraut
- 50g dried cranberries
- neutral olive oil
- 8 lamb merguez (lamb sausages)
- 2 shallots
- 2 branches of thyme
- 150ml whole milk
- 50g butter
- 1-2 sweet and sour apples
Peel the potatoes, cut them into equal pieces and put them in cold water.
Once the potatoes are boiling, put the sauerkraut on top, along with half of the cranberries. Let this boil for about 10 minutes.
You can also choose to serve the sauerkraut separately.
PAY ATTENTION: Do not put the potatoes and sauerkraut in the same pan at the same time, because the sour of the sauerkraut may make your potatoes cook less quickly.
Put a little neutral oil in a frying pan and fry the sausages all around.
When the sausages are nicely browned, cut the shallots into thin, half rings. Add this to the sausages together with the thyme.
Lower the heat and let it fry until the shallots are translucent and a herb gravy forms in the pan.
Finishing the stew
Put a pan on the fire and heat the butter together with the cream.
Cut the apples into cubes.
Drain the pan with potatoes and sauerkraut and mash everything well, while gradually adding the melted butter and cream.
Finally, add the apple cubes and the rest of the cranberries to the stew and stir well with a spatula.
Add some of the gravy and onions to the stew for extra flavor.
TIP: If you don’t like cranberries, you can use raisins too!
Spoon the stew on a plate.
Chop the sausages and divide them over your stew.
Remove some gravy from the pan with a spoon and put it over your stew.
Sprig of thyme on top and ready!