Zubereitung

1. 1

   Peel the potatoes, halve large ones and cook them over a medium heat in water with the salt until a knife goes in easily.

2. 2

   For the sauerkraut, peel one onion, dice it finely and sweat it in the butter or margarine in a pan until translucent.

3. 3

   Add the sauerkraut, the caraway seeds, the sugar and the apple juice and braise everything, covered, over a low heat.

4. 4

   Peel the remaining onions, cut them into rings and fry them golden yellow in the clarified butter in a large frying pan.

5. 5

   Slip the Grützwurst out of its skin, cut it into rough pieces and add it to the onions in the pan.

6. 6

   Pour in the meat stock and let the sausage fall apart over a medium heat, stirring, until the mixture is dark and heated right through.

7. 7

   Season the mixture with the marjoram and pepper and serve it with the sauerkraut and the drained potatoes.