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Preparation time
20 minutes
Total time:
2 hours 5 minutes
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Ingredients
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1 garlic clove, chopped
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1 large onion, chopped
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1 L 4 cups traditional sauerkraut
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2 large carrots, peeled and sliced into rounds
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454 g 1 lb. smoked pork or thick bacon, diced
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7 mL 1/2 tbsp. juniper berries
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5 mL 1 tsp. cumin
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1 clove
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7 mL 1/2 tbsp. freshly ground pepper
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7 mL 1/2 tbsp. salt
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500 mL 2 cups acidic white beer
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2 whole mild sausages, your choice
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2 whole German sausages
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30 mL 2 tbsp. butter
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3 large potatoes, cooked
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80 mL 1/3 cup apple juice
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Directions
- Rinse sauerkraut several times in cold water. Drain well.
- In a large saucepan, sauté garlic and onions in some oil. Stir in half the sauerkraut (500 mL [2 cups]) along with the carrots. Add pork or bacon and season with juniper berries, cumin, clove, pepper, and salt.
- Pour in beer. Simmer for 90 minutes over low heat, stirring occasionally.
- In the meantime, cook sausages in a skillet with butter. Set aside.
- Add sausages, potatoes, apple juice, and remaining sauerkraut to mixture 30 minutes before the end of cooking time. Combine and cover.
- Serve sauerkraut in a large dish set in the centre of the table.
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