| Blanch the sauerkraut for 5 minutes in
boiling water. Drain. Extend the mayonnaise with the
crème fraiche and 5 tablespoons of cold water. Put this on
the sauerkraut, add salt and pepper and toss well. Allow to
stand for at least an hour in a serving dish. Degrease the gizzards
and cut in two. Brown the chestnuts in 1 tablespoon of the gizzard
fat or bacon fat. Keep them warm. Sauté the gizzards
and bacon and scatter over the sauerkraut. Add the chestnuts, sprinkle
with the chopped chives.
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Ingredients:
1 1/3 lbs sauerkraut 1 lb peeled chestnuts 1 cup mayonnaise 1 tbsp crème fraiche 3/4 lb confits of gizzards, or gizzards 1/2 lb slab bacon, cut in strips 1 bunch chives, chopped Preparation Time 15 mn
Country: Germany
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