presPara 6 personas
- Place the oil and half of the fermented Brussels sprouts in the pressure cooker. Distribute minced onion on top and wash juniper berries and bay leafs. Cover it with remaining Brussels sprouts; pour it wine and broth, season and finish with the smoked bacon in a layer.
- Close pot and pressurize. As soon as the valve rings, reduce heat and cook for 20 minutes.
- Meanwhile peel potatoes, wash, dry and cut them in half.
- When cooking time has passed, turn off heat, allow steam to escape and open pot. Add potatoes and stir. If there is not enough liquid, add approximately 90 ml of water. Close the pot and pressurize it again. Cook for about 10 minutes after the ringing has begun.
- Skin sausages and stab them with a fork.
- Once steam has escaped, open the pot and add sausages. Close pot and, once it is pressurized, prolong cooking 5 minutes more.
- Place sauerkraut in a dish and serve very hot. To add a special touch to the dish, sprinkle it with a spoonful of cherry brandy.
- 8 small sausages- 850 g of fermented Brussels sprouts
- 100 ml of dry white wine
- 400 g of sliced, smoked bacon
- 1 onion
- 4 potatoes
- 400 ml of beef or vegetable broth
- 4 tbsp of extra virgin olive oil
- 3 juniper berries
- 1 bay leaf
