German sausages with sauerkraut and potato salad

(Serves 6 – 8)


  • 30 ml olive oil
  • 1 onion, finely chopped
  • 250 g streaky bacon, finely cubed
  • 1 can (770 g) sauerkraut, drained

Heat olive oil in a pan. Sauté onion and bacon until bacon is slightly crisp. Add sauerkraut and combine well. Lower heat and heat through well.

German potato salad

  • 1 kg Mediterranean potatoes
  • 15 ml caraway seed
  • 125 ml warm chicken stock
  • 1 onion, finely chopped
  • 5 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 60 ml oil
  • Handful fresh parsley, finely chopped

Put potatoes in a large pot. Cover with water and add caraway seed. Boil until just done. Drain and let stand for 5 minutes. Peel potatoes while they’re still warm. Cube and immediately pour over the warm stock, onion and vinegar. Stir carefully. Let stand until cooled. The stock will be absorbed. Season with salt and black pepper when cooled. Add oil and parsley.

German sausages

  • 6 bockwurst sausages

Bring a pot of water to the boil. Switch of the stove plate when water is boiling. Put sausages in water, cover and let stand for at least 10 minutes until sausages are warmed through. (If you don’t switch off the plate, and the sausages boil in the water, they’ll burst.)

To drink: Paulaner Weissbier