Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Authentic fried riceI'm going to attempt to unravel the myth of cooking fried rice for you. Because we all know that the fried rice you get from the local take away can never be recreated at home. Or can it?
German sauerkraut casserole
3 stars - based on 2 reviews
- 1kg sauerkraut
- 50g ghee, lard or duck/goose fat
- 6 german sausages, such as bratwurst or mettwurst
- 500g smoked spec, cut into large dice
- 2 large onions, finely chopped
- 12 juniper berries
- 2 tablespoons brown sugar
- 3 cups water
- 2 bay leaves
- 2 large potatoes, peeled and cut into thick wedges
Drain sauerkraut from brine and lightly wash well under cold running water. Squeeze a handful at a time until dry. Tease with a fork to separate strands. Heat ghee or lard in a large cast iron enamelled pan and brown sausages lightly. Remove and set aside.
Add spec, onion and juniper berries and cook, stirring frequently for 5 minutes. Spoon in sauerkraut and mix in sugar, water and bay leaves. Cover and bring to the boil; reduce heat and simmer for 2 hours (you may need a simmer mat).
Push sausages into the cabbage and scatter the potatoes over the top; simmer a further 1 hour. Discard bay leaves and check for seasoning.
To serve, divide sauerkraut between six deep bowls along with sausages and potato. Serve with lots of crusty bread.