Stewed sauerkraut with smoked sausage

Ingredients:

• 1 pack (450 gr.) sauerkraut (wash)
• 8 small fingerling or red-skinned potatoes (if large, cut in half)
• 1 tbsp. vegetable oil
• 340 g smoked sausage, cut into 5 cm pieces
• 1 smoked scallion, trimmed of fat and sliced pork cutlet boneless (170 gr.)
• 1 large onion, chopped
• 2 crushed cloves of garlic
• 1 tsp crushed coriander seeds
• 1 teaspoon crushed juniper berries (available in the spice aisle)
• Salt and ground black pepper
• 1 grated apple
• 1 cup dry white wine
• 2 tablespoons chopped fresh parsley
• Whole grain mustard for serving

Preparation:

1. Soak the sauerkraut in a bowl of warm water. In a small saucepan, cover the potatoes with water and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
2. Meanwhile, heat vegetable oil in a large saucepan over medium-high heat. Prick the sausage with a fork and add it to the pan along with the pork. Fry on one side for about 4 minutes.
   
   Turn the meat over and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onions are golden brown, about 6 minutes. Add the apples and cook for another 2 minutes.
3. Strain the cabbage, then add it to the pan with the wine and 1 cup of water. Cover and simmer for 10 minutes, then remove the lid and cook until thickened, about 5 more minutes. Transfer the cabbage, meat, and potatoes to a platter. Sprinkle with parsley and serve with mustard.