The main ingredients of the dish in Germany sour cabbage Sauerkraut, pickled cabbage with sour silk (Sour Cabbage), cut wire, green cabbage, after the salt and spices pickled natural sour, it becomes with the meat is veryideal acid cabbage.
Material:
Ingredients: one pound Western-style sausages (Smoked Sausage) a can of 15 ounces of Germany sour cabbage (Sauerkraut), half a cup of onion Succinic per cup of western celery Succinic per cup of green peppers Succinic per cup of beef broth, a teaspoon of brown sugar right amount salt and black pepper
Practices:
Sausage surface ramp program knife, and sour cabbage juice is filtered, crossed slightly with water, squeezed the water standby. Heat some oil in a pan, sausage fry until surface is golden brown, the first dish up and insulation spare.
In the original pot and then add a little oil, but if used in sausage grease more, can be omitted do not have to recapture the oil, onion Ding, celery, small and green peppers small stir-fry 3 minutes over medium heat, then add the acid of the squeezed water cabbage, broth and sugar and add the right amount of salt and black pepper to taste, turn all the materials to mix evenly, and cook until soup is slightly boiling the Jianhao the sausage monolayer level on the sour cabbage and other materials, stamped transferred into a small fire and simmer for 15 minutes, then continue to the sausage upside down and simmer 15 minutes, you can dish served hot.