In the winter season one of my favourite vegetables is sauerkraut and after discovering the delicious nduja only two weeks ago I thought it might be an idea to combine these two in a dish.
Sauerkraut is finely shredded cabage fermented in its own juice. It is very popular in Germany, Poland, Holand and France. In the UK it is available in the Polish shops, and sometimes even in Morrissons, Tesco and Sainbury’s!
In this dish I used a Brazilian sausage which I bought on Brixton market but you can use any other sausage you like.
2 sausages, sliced
2 small onions, thinly sliced
2 big scoops nduja
2 potatoes, in cubes
600gr sauerkraut, drained in a colander
2 scotch bonnets
Heat two tbs oil in a pan. Fry the sausages until golden brown and then ad the onions too. Add the nduja and keep stirring to prevent everything from sticking to the pan.
After two minutes add the potatoes and then the sauerkraut and scotch bonnets. Keep on stirring and mixing everything.
Add water and cook on low heat for about 30-40 minutes until the potatoes are done.
Add two ts sugar, stir for one last time and turn off the heat.
Serve with rice or potato mash. In Suriname we have our sauerkraut with rice and that’s just what I’m having tonight!