Lamb Sausages in Beer Broth
1 large or 2 cups chopped potatoes
4 twigs oregano
1/2 cup (2 oz) Edam cheese
1/4 cup flour
1 Tbsp. baking powder
1/2 cup fried onions
6 Tbsp. oil
1 cup sauerkraut (canned)
1 cup vegetable broth
1 tsp. chili flakes
1 tbsp. caraway seeds
8 lamb sausages
11 ounces dark beer
2 bay leaves
5 pimento corns
freshly ground pepper
Step by step
- Fill a pressure cooker with salted water up to the minimum marking. Use the tripod to elevate place the perforated steamer inset in the pressure cooker, and fill the inset with the diced potatoes. Close the pressure cooker.
- Heat the pressure cooker on high heat to its maximum pressure. Cook 7 minutes.
- After the cooking time has finished, allow the steam to slowly escape from the pressure cooker. When all the steam is released, remove the steamer inset. Move the potatoes in a bowl and mash them.
- Stir the oregano, Edam, eggs, flour, baking powder, and fried onions into the potatoes and mix well. Season with salt and pepper.
- Peel and dice the onions finely.
- Heat 2 tbsp. of oil in a pot, saute the onions. Add the sauerkraut, and fry for 5 minutes, stirring all the time.
- Pour in the vegetable broth, add the chili flakes and caraway seeds, and season with pepper.
- Bring to a boil, cover with the lid, and stew for 20 minutes.
- Heat the remaining oil in a stainless steel pan, and fry the lamb sausages for 4 minutes, turning them constantly.
- Deglaze the sausages with the beer. Add the bay leaves and pimento corns.
- Season the broth with salt and pepper and boil down by half.
- To serve, place the chili sauerkraut on the center of four plates, and top each helping with 2 lamb sausages. Drizzle a little of the dark beer broth.
- Excellent served with potato muffins for a hearty winter dinner.