Stilton with Sauerkraut and Mashed Potatoes

A delicious strawberry recipe!

Soften the stilt in only very lightly salted water in about an hour. Cool slightly and remove the bone. All the fat and also the skin are cleanly separated from the sheer meat. Gently divide the lean meat by hand into individual muscle strands. Keep warm and drizzle with a little olive oil.

Do not rinse the sauerkraut, but squeeze the sour juice with your hands. Remove the skin from the onion and cut it into thin strips. Leave butter in a saucepan and sauté the onion. They should not take color, so just before pour a quarter of a liter of white wine and add the cabbage. Crush the juniper berries and pimento seeds. Add the bay leaf spice, cloves, caraway seeds and a little bit of sugar to the cabbage, cover and simmer for 20 minutes. Finally, boil the liquid at high temperature.

Remove the peel from the potatoes, cut them into quarters and soften them well in enough salted water. Boil the milk separately. Drain the potatoes and put the pot with the drained potatoes back on the stove.

In the meantime, shake the pot with the contents well until the potatoes have broken down and a lot of white potato fluff has formed. Press the potatoes through a press, add the hot milk little by little and beat the whole thing with a whisk. Add the liquid butter and season with salt if necessary, s

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