German-Style Frankfurter Supper

(SERVES 4)

• 450 g/1 1b potatoes, cut into even-sized pieces
• 550 g/1 ¼ 1b/1 large jar sauerkraut
• 15 ml/1 tbsp caraway seeds
• 16 frankfurters or hot dog sausages
• Chopped parsley
• German mustard

Cook the potatoes in boiling, lightly salted water until tender but still holding their shape. Drain. Meanwhile, heat the sauerkraut in a saucepan with the caraway seeds. Heat the sauerkraut in a saucepan with the caraway seeds. Heat the frankfurters in a separate pan. Spoon the sauerkraut on to four warmed plates. Arrange the frankfurters around and add the potatoes. Garnish with chopped parsley and serve with German mustard.