|1 tsp||Juniper berries|
|0,125 l||Apple wine|
|400 g||Floury boiling potatoes|
Wiener sausage with sauerkraut is a typical simple dish from Hesse. Finely dice the onion. Heat 10 g butter in a casserole. Sauté the onions until translucent. Put a sieve on a bowl. Fill the sauerkraut into the sieve. Squeeze and collect the juice. Braise sauerkraut vigorously until it begins to brown slightly. Season with salt, juniper berries, bay leaves and caraway seeds. Add sauerkraut juice and apple wine. Put lid on. Simmer on medium heat for 30 minutes. Peel floury potatoes and cut in half. Boil in salt water. Drain water. Add milk. Mash potatoes into puree. Mix in egg yolk and 10 g butter. For Vienna sausages, in a saucepan, bring water to a bubbling boil. Turn the heat down to low. Add the sausages. Let simmer for 5 minutes. Serve Wiener sausages with sauerkraut and mashed potatoes. Serve mustard with the sausages. Finely chop the parsley. Sprinkle over the mashed potatoes.