Verivorst

Ingredients

• Verivorst sausages
• Sauerkraut
• Potatoes
• Lingonberry jam
• Mustard
• Butter

How to make it

1. Roast sausages gently until hot and glossy. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.
2. Warm sauerkraut with a little butter. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Boil or roast potatoes. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
4. Serve with lingonberry jam and mustard. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.