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German sauerkraut casserole

AWW
Cooking time
More than 2 hours
Cuisine
German
Serves
6
Type
Kids
Family
3 stars - based on 2 reviews
German sauerkraut casserole

Ingredients

  • 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

Preparation method

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.

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