First, parboil small new potatoes, halved if desired, until just cooked, about 15 minutes. Five minutes before the end add green beans
cut into short lengths, to blanch. Drain the veg and set aside. Remove the skins from good pork sausages, mix the meat with finely chopped
shallots and form into small meatballs. Fry until golden brown on all sides, then remove from the pan and set aside with the potatoes
and beans. In the same frying pan, fry more chopped shallots until starting to soften, then scoop to one side and add the potatoes and fry
these until lightly tinged golden. Return the sausage balls to the pan along with a good scoop or two of washed and drained sauerkraut,
tip in a small glass of chicken stock, cover and simmer for 5 minutes or so, to blend the flavours. Add the beans and simmer for another
few minutes, to heat everything and reduce the liquid, then garnish with chopped parsley before serving in warm bowls.