German Blood Sausage with Sauerkraut and Potato Mash

Method

1. Slice the blood sausage into 1-inch thick rounds.
2. In a large pot, sauté the chopped onion in butter until softened.
3. Add the sauerkraut and cook for 5 minutes.
4. Stir in the caraway seeds, salt, and pepper.
5. Simmer the sauerkraut for 15-20 minutes.
6. Boil the potatoes until tender, then mash them with butter, salt, and pepper.
7. Heat a skillet over medium heat and cook the sausage slices until browned on both sides.
8. Serve the sausage with sauerkraut and mashed potatoes, garnished with parsley.