Finely dice the bacon and fry in a pan for 5 minutes until crispy. Add the ready-made sauerkraut and season with a pinch of chilli salt. Cut open the baguette and briefly grill or fry both halves. Fry or barbecue the sausages for approx. 6 minutes until golden brown. Spread sauerkraut on one half of the baguette, place the sausages on top …
Heat 1 tbsp cooking oil in a pan, add the sausages and immediately turn down the heat. Fry the sausages for approx. 6 minutes until golden brown, turning several times, remove from the pan and keep warm for a brief period. Cut the onion into thin strips and fry in the remaining hot oil …
Peel the boiled potatoes and cut into slices while still warm. Heat the stock and add the diced onion. Then add the vinegar, oil, salt, sugar and pepper. Wash the chives and cut into small rolls. Pour the stock over the potatoes, add the chives and stir well. Fry the sausages for 6 minutes and serve with the warm potato salad …
Peel the onion and cut it cubed. Heat up the pot and stew the cubed onions slowly with 1 tbsp oil. Add the Sauerkraut, stew it too and after some minutes add the white wine – allow the white wine to reduce for some minutes . Now add the vegetable broth and the smoked bacon …
Boil the mustard seeds for 20 minutes in salt water until they get soft. Afterwards drain them in a sieve and refresh with cold water. Cut the breakfast bacon cubed and cook them in a pan at middle temperature until they are nice and crispy …
Wash potatoes with potato peel and boil until tender for 20 to 25 minutes. Drain and peel them while they are still hot. Afterwards let them cool down and cut the potatoes in slices. Clean and wash the beans, bevel cut in 1 to 11⁄2 cm pieces …