Creamy sauerkraut mash

Bring water to a boil in a large pot. Peel and cut the potatoes into equal-sized pieces. Boil the potatoes for 15 to 20 minutes, or until tender.

For the apple compote, peel the apples. Core them and dice them. Place the sliced ​​apples in a saucepan over medium heat with the water, raisins, sugar, and cinnamon stick. Reduce the heat once it begins to boil. Simmer for 15 to 20 minutes, or until the mixture has become a compote.

Heat the sauerkraut over low heat with 25 grams of butter for 10 minutes or until warmed through. Stir occasionally.

Drain the potatoes, return them to the pan, and mash with 50 grams of butter, heavy cream, and the Sauerkraut Mash Mix. Add the sauerkraut and its liquid to the mashed potatoes and stir well. Keep warm.

Peel and slice the onion into rings. Heat the remaining butter in a pan over medium heat and sauté the onion rings until caramelized. Remove from the pan and set aside.

In the same frying pan, fry the sausages until brown and cooked through.

Divide the sauerkraut among plates and top with the crispy onions and sausages. Spoon the sausage juices over the mashed sauerkraut. Serve with the apple compote and sage.