Peel and cut the potatoes into bitesized chunks and place in a saucepan of salted cold water, bring to a boil then simmer for 12-15 minutes until fork tender

Meanwhile, bring a separate saucepan of water to the boil and add the stock cube, reduce the heat and poach the sausages on a very light simmer for around 15 minutes

In a heavy iron pan, lightly fry the diced shallots and grated garlic until soft but not browned. Add the sauerkraut, bay leaf, peppercorns, mustard, caraway seeds and wine and pour in 100 ml of stock from the sausages. Bring to a light boil, the reduce and cover, simmering for 20-30 minutes.

When the potatoes and sausages are almost done, add to the pan with the sauerkraut and mix to coat, simmer together for 10 minutes, then season to taste. Serve with the soured cream.