Cut a lid off each of the peppers. Clean, wash and salt the inside of the peppers.
Wash and peel the potatoes and cut them into thin slices. Cover with salted water and boil for about 5 minutes, then drain.
Peel and finely dice the onion. Cut the cabanossi into thin slices. Heat the lard in the pan and fry the sausages in it. Add the onion cubes and the sauerkraut, turn in the hot fat. Season with salt, pepper, marjoram and sugar.
Preheat the oven to 200°C. Rinse the chives and cut them into small rolls.
Mix half of them with the sauerkraut. Fill this mixture into the peppers. Grease an ovenproof dish, put the potatoes in it and pour the hot broth.
Put the peppers on top, put the lid on. Cook in a hot oven (center, gas mark 3, convection oven 180°C) for about 40 minutes. Mix the cream and sour cream, pour over the potatoes and leave to stew uncovered for another 10 minutes or so. Serve sprinkled with the remaining chives.
