The nutritional values given are approximate and should be taken as a guide.
1. Cut onion and bacon into cubes for the gravy.
2.Render bacon down in a pan, add butter and let melt. Add onions and sauté for about 5 minutes.
3.Spread flour evenly on bacon and onions and stir in. Mix in bay leaves, thyme and tomato puree, roast shortly and deglaze with beef stock. Let simmer at middle heat until the sauce has the wanted consistency.
4. Strain gravy through a fine-mesh sieve, season with salt and pepper.
5. Peel the potatoes and cut into same sized pieces for the potato mash. Cook for 15-20 minutes at middle heat in a pot with salted water, until they get soft.
6. Drain water, add milk and butter and mash shortly. Season with salt, pepper and nutmeg.
7. Heat oil in a pan up to about 170°C to fry the sausages. Cover in flour, so all sides are coated. Put into the pan cautious. Fry until it gets crispy. Let drip on kitchen paper.
8. Heat sauerkraut as described on the instruction. Wash, shake dry and cut chive into rings. Cut sausage into pieces.
9. Serve potato mash, Kühne Sauerkraut ready-to-serve, Kühne Pumpkin Cubes, fried sausage and lingonberry jelly in a bowl. Add a little gravy and top with Kühne Fried Onions and chive