Lung sausage curls from the butcher put in cold water with the spices and the onion and make ten min. Later pierce so that the sausage juice gets into the water. Add peppernuts and do another ten min. Remove the sausage and onion. Keep the sausage warm. Stir peppernut sauce through with sugar, salt and freshly ground pepper to taste.
For the sauerkraut, render bacon, sauté cabbage in it. Add new spices, sugar, bay leaf, salt and pepper. Round off with a knob of butter.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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