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Braised Sauerkraut And Sausage
"This classic German Christmas dish of braised sauerkraut and sausage makes for a great cold weather meal. Toss in some bacon, apple and a splash of Riesling wine for a very flavorful and hearty dish. I scoured the internet for fun German-inspired recipes that used a ton of sauerkraut. I also wanted to also feature German ingredients that I loved eating during my travels abroad. I sourced as many ingredients as I could locally. The sausages came from a tiny butcher shop in a small town about an hour away, and the Riesling was locally grown and produced. The sauerkraut brand prides itself on simple, authentic ingredients. All these elements together really contribute to the success of this dish."
Serves6 People
Preparation Time30 min
Cooking Time1 hr 30 min
Ingredients
- 2 tablespoons Olive Oil
- 5 ounces Bacon
- 1 Onion, large
- 2 tablespoons White wine, dry varietal, Riesling recommended
- 1 Apple Large, firm sweet type, such as Fuji or Pink Lady. Peeled, cored and cut into 1/2-inch pieces
- 15 Juniper berries
- 4 Bay leaves
- 1 teaspoon Black Pepper Freshly ground
- 1 cup Water
- (2-1/2-pound) Sauerkraut Drained, rinsed and squeezed dry (4 packed cups). 2 jars of Bubbies Sauerkraut.
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