Choucroute à la purée de pommes de terre

Ingrédients

• 1 kg starchy potatoes
• 500 g sauerkraut (jarred or fresh)
• 2 smoked sausages
• 100 ml whole milk, warm
• 50 g butter
• Salt and freshly ground pepper
• Pinch of nutmeg
• 1 bay leaf (optional)
• Splash of apple juice or water (for the sauerkraut)

Préparation

1. 1

   Peel the potatoes and cut them into even pieces. Put them in a large pot, cover with water and add a generous pinch of salt.Bring the potatoes to a boil over high heat. Then lower the heat and let them simmer gently for 20 to 25 minutes until tender.Meanwhile place the smoked sausage in another pan with just enough warm water to cover it. Let the sausage warm gently over low heat for 20 minutes. Do not bring the water to a boil so the casing stays intact.Drain the sauerkraut and put it in a small pan. Add a splash of water or apple juice and heat the sauerkraut over low heat. Stir occasionally and season with pepper, a pinch of nutmeg and optionally a bay leaf.Drain the potatoes and let them steam for a moment. Mash them with a potato masher. Gradually add the butter and warm milk and mash until light and smooth. Season with salt and pepper.Spoon the mashed potatoes onto plates. Serve the warm sauerkraut alongside or on top. Slice the smoked sausage and arrange it appetizingly alongside. Serve immediately.