• 12 german sausages
  • 100 grams bacon lardons
  • 3 onions (medium)
  • 1 red pepper (cut into pieces)
  • 850 milliliters sauerkraut (jar of)
  • 2 packets instant mash
  • 250 milliliters semi-skimmed milk
  • 4 stalks marjoram


  1. Fry the bratwurst and bacon in a large skillet on medium heat for about 8 mins. Remove from skillet and keep warm. Cut 2 onions into wedges. Add to the skillet with the red pepper and cook, stirring, about 4 mins until softened. Remove from skillet and keep warm.
  2. Slice remaining onion and add to the skillet with the sauerkraut. Cook, stirring, about 15 mins. Add the bacon and cook until heated through.
  3. Halve the sausages then thread on skewers alternately with the onion wedges and pepper pieces. Serve sausage skewers with sauerkraut and mashed potatoes, if desired.
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