|150 g smoked bacon|
|250 g smoked pork loin|
|200 g saucisson vaudoise|
|½ - 1 kg cooked sauerkraut|
|1 kg waxy potatoes, peeled|
|Put the bacon, smoked pork loin and saucisson vaudoise into the cooking tray. Spread the sauerkraut over the meat and lay the potatoes on top.|
|Put the cooking tray into the cold cooking space on to the wire shelf at level 2. Steam 100 °C, 40–50 minutes.|
- Cook raw sauerkraut for an additional 30–60 minutes.
- Soak some dried beans and cook them on top of the sauerkraut.
- Cooking tray unperforated, 10 cm high, 1/3 GN
- Wire shelf
|250 g||smoked pork loin|
|200 g||saucisson vaudoise|
|150 g||smoked bacon|
|½ kg||cooked sauerkraut|
|1 kg||waxy potatoes|
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