wurst and sauerkraut


My mother was Swiss and she wanted “Thomy senf” ( a Swiss brand of mustard) with sausages. I had a mustard from Sud Tirol yesterday –  a present from Girolamo and Paula – which was not a bad substitute!

For the sauerkraut, I sautè a little chopped onion, add the contents of the tin and half a tin of water. This cooks gently for 30 minutes until the liquid is gone. I heat the wurst – Meraner is a good variety – in boiling water for a few minutes.

It seems incredible but Margrith passed away thirteen years ago. A dish like this is one way for me to keep her memory alive.


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