Pork Cutlet and Sausage with Sauerkraut

Name: Pork Cutlet and Sausage with Sauerkraut
Yield: 8
Ingredients: '1/4 cup of olive oil'; 8 pork cutlets (100 g); 4 white sausages (240 g); Sauerkraut; 21/2 cups of sauerkraut; 1/2 cup of apple cider vinegar; 1/2 cup of chopped onion; 1/2 cup of grated carrot; 1/2 cup of chopped green pepper; 1/2 cup of chopped salted sausage; 1/3 cup of olive oil or olive

1
'1/4 cup of olive oil'
2
8 pork cutlets (100 g)
3
4 white sausages (240 g)
4
Sauerkraut
5
21/2 cups of sauerkraut
6
1/2 cup of apple cider vinegar
7
1/2 cup of chopped onion
8
1/2 cup of grated carrot
9
1/2 cup of chopped green pepper
10
1/2 cup of chopped salted sausage
11
1/3 cup of olive oil or olive

Ingredients

1
'1/4 cup of olive oil'
2
8 pork cutlets (100 g)
3
4 white sausages (240 g)
4
Sauerkraut
5
21/2 cups of sauerkraut
6
1/2 cup of apple cider vinegar
7
1/2 cup of chopped onion
8
1/2 cup of grated carrot
9
1/2 cup of chopped green pepper
10
1/2 cup of chopped salted sausage
11
1/3 cup of olive oil or olive

Directions

1
'Sauerkraut'
2
Rinse and drain the sauerkraut well
3
Mix it with the sausage, pepper, onion, and carrot
4
In a bowl, combine the apple cider vinegar, olive oil or olive, and mix with a fork
5
Pour the mixture over the sauerkraut and mix well
6
Cover with plastic wrap and refrigerate for at least 1 hour
7
'Assembly'
8
Cut the sausages in half diagonally
9
In a large non-stick skillet, heat some olive oil over high heat and add the pork cutlets and sausages
10
Fry until nicely browned on both sides
11
Drain the sauerkraut and serve as an accompaniment.